Thursday, August 26, 2010

In The Beginning...

photo credit:
It all started with some chicken, some cheese, some butter...and some love...and a whole lotta angels (and some salt). This is Bundles & Rice...the dish that caught Paula Deen's eye and Kraft Food's focus. It looks as good as it tastes, and that's because Lori a.k.a. RecipeGirl, has been at this awhile and knows how to take a great shot! She featured my dish on her fabulous website - fed some folks too. See below! Or more specifically READ camera is on the top of the list....

I just couldn't wait a moment longer.

Bundles & Rice
4 Chicken breasts, cut in half width-wise
8 oz Philadelphia Cream Cheese, softened
½ c spring onion
2 t fresh tarragon
2 t basil
8 slices of turkey bacon
2 T butter, melted
2 boxes of Rice Pilaf (10 minute variety) Uncle Ben’s
2 ¼ c chicken broth
3 cloves of garlic, chopped
4 T butter
4 T fresh dill, chopped fine
4 T lemon juice
2 t lemon zest
Salt & Pepper to taste
Parsley for garnish

Heat oven to 375 degrees. Season the chicken breasts and set aside. Cream together the Philadelphia Cream Cheese, spring onion, tarragon, basil. Equally spread the Philadelphia Cream Cheese mixture onto the breasts. Starting at the smaller end, roll each gently until closed. Wrap each with a slice of bacon. Place in baking dish and brush the tops with melted butter. Cover with aluminum foil and bake at 375 degrees for 35 minutes, on the middle rack of the oven. After 30 minutes, uncover and let brown for 5 minutes.

While your chicken is baking, prepare rice by bringing the chicken broth, rice and garlic to a boil. Reduce heat and simmer for 10 minutes or until all liquid is WELL absorbed. Remove rice from heat and stir in butter, lemon juice and dill. Set aside.

Chicken done? Great. Place rice on a serving platter, and position each bundle down the center, top with white sauce or serve on the side.

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