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Name: Perfect Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 c (10 3/4 oz)chicken broth; 1 tb Flour; 1/2 c Water; 1/2 ts Basil leaves; 1 tb Vegetable oil; 1 tb Margarine; 3 lb Chicken; 1/2 c Sliced celery; 1 c Sliced carrots; 1 ts Parsley flakes; 1/8 ts Garlic powder; 1 Salt, pepper -- paprika; 1 c Uncooked rice; 1/2 c Onions chopped

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INGREDIENTS

1 c (10 3/4 oz)chicken broth
1 tb Flour
1/2 c Water
1/2 ts Basil leaves
1 tb Vegetable oil
1 tb Margarine
3 lb Chicken
1/2 c Sliced celery
1 c Sliced carrots
1 ts Parsley flakes
1/8 ts Garlic powder
1 Salt, pepper -- paprika
1 c Uncooked rice
1/2 c Onions ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Shake flour in regular size (10"x16") Reynolds oven cooking bag; place in 13x9x2-inch baking pan. Add rice, butter,vegetables, broth and water; squeeze bag gently to blend ingredients Tie chicken legs with string. Brush chicken with oil; sprinkle with seasonings. Place chicken in bag on top of rice. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/4 hours or until thigh joint moves easily when bag and leg are grasped with a pot holder. "Hint" try Soy Sauce on the rice after it in your bowl. !! GOOD !! Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 4 Servings

Calories: 1024
Calories from Fat: 531 (52%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 25.2g
	Polyunsanturated Fat 13.3g
Cholesterol 252mg		78 %
Sodium 326.4mg		11 %
Potassium 825.8mg		22 %
Total Carbohydrate 51.3g		15 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 49.9g
Protein 67g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1024

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