Jim's Chicken & Rice Special....Source: Jim Mixson

This recipe works well with split chicken breasts.  You can use any cut you
desire.
Basting sauce
  • 1/4 C soy sauce
  • 2 T water
  • 2 T dry sherry
  • 1 t sugar
  • 1/8 t ground ginger Combine all above in a small sauce pan. Bring to a gentle boil for 1 minute and save for later. Rice
  • 1 3/4 C dry rice (use wild rice for a variation)
  • 2 1/2 C water
  • 1 t salt
  • 1 T butter Cook rice until done in rice cooker or saucepan. Chicken
  • 4 fryer breast halves, about 2 1/4 - 2 1/2 pounds Coat with olive oil. Season with Montreal Steak seasoning or equivalent. Broil until done. Start with skin side down for about 15 minutes. Baste with above sauce after 10. Turn and broil 5 minutes, then baste again. Baste again when almost done. Finalize
  • Rice from above
  • Chicken from above
  • 8 oz water chestnuts
  • 3 oz french fried onion
  • 1/8 lb. butter In a rectangular baking dish, combine cooked rice, water chestnuts, 1/2 of french fried onions. Spread evenly after mixing and place chicken breasts on top. Sprinkle remaining french fried onion rings on top and evenly pour melted butter and remaining basting sauce on top of this. Cover with foil and place in oven at 350 °F for 20 minutes. Serve with a green vegetable. Serves 4. Variations: Grill or smoke the meat. Use boneless breasts, about 1 1/2 pounds. Use boneless pork (best grilled), about 1 1/4 pounds. Use chow mein noodles instead of french fried onions; add 1/2 C chopped onion (sauteed) to final mixture.