Do Ahead Chicken Rice Bake - cooking recipe

Ingredients

3 boned, skinned and flattened chicken breasts
1 c. cooked rice
2 Tbsp. finely chopped celery
2 Tbsp. finely chopped green pepper
2 tsp. finely chopped parsley
2 Tbsp. finely chopped pimento
1/4 tsp. seasoned salt
1/4 tsp. poultry seasoning
few grains pepper
2 Tbsp. sour cream
3 Tbsp. cold oleo
1 egg
1/2 c. all-purpose cream flour and cracker crumbs

Preparation

Take the
boned,
skinned and flattened chicken breasts and cut each in
half.
Mix
rice, celery, green pepper, parsley, pimento,
seasonings
and
sour cream together.
Sprinkle chicken breasts lightly
with
salt
and
pepper.
Place
1/2 tablespoon cold butter
and
2
tablespoons
rice
mixture
in center of each chicken
breast
half.
Fold
each breast over filling in envelope
fashion, folded narrow way first and then the
long way.
Fasten
with toothpicks.
Beat egg and cream. Roll
folded breasts in flour, then in egg-cream mixture, then in
crumbs. Allow
to
stand 10 minutes before frying in deep hot fat (360\u00b0) for 15 minutes.
Remove toothpicks.
Serve with Quick Sour Cream Sauce (see recipe below).
Makes 6 servings.