Wild Chicken Amandine

Serves 6
This recipe appeared on the 6oz Carolina® Long Grain and Wild rice package from 1970.

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3 whole chicken breasts, split
salt and ground black pepper, to taste
1/4 cup butter
1/2 cup onion, sliced
2 Tbsps pimiento, diced (optional)
2 1/2 cups water
1/2 cup American cheese, grated
1 each Mahatma® Long Grain and Wild Rice Mix
1/4 cup sliced almonds

Cooking Directions

Preheat oven to 350°F.

Season chicken to taste with salt and pepper. In a heavy skillet, brown chicken in melted butter. Add onion and sauté lightly. Drain chicken and onion well. Pour off excess drippings. Stir pimento, water, cheese, and rice mix into a skillet. Bring to a boil and pour into a shallow baking dish (approximately 13"x8"x1½"). Place prepared chicken breasts on top and bake for about 30 minutes. Sprinkle the almonds over the chicken and rice; continue to bake an additional 15-minutes.