Preparation:
Place chicken breasts in an 8 inch square dish, with thicker portions to
the outside edge of dish. Cover with wax paper. Microwave at medium high
(70%) until tender, 8 to 9 minutes. Set aside.
Combine rice and chicken broth in a medium size bowl. Cover with plastic
wrap. Microwave at high (100%) until rice is tender, 15 to 1 7 minutes,
stirring twice during cooking time.
Place butter in an oblong baking dish. Microwave at high (100%) until
melted, 30 to 45 seconds. Add almonds, tossing to coat. Microwave at high
(100%) until lightly browned, 1 to 2 minutes. Stir in rice and mushrooms.
Place chicken on top of rice. Cover with plastic wrap. Microwave at medium
high (70%) until heated through, 4 to 5 minutes. Uncover, spoon yogurt over
chicken breasts. Sprinkle with paprikaand Microwave at medium high (70%) 1
minute.
Makes 6 servings. |
