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Recipe by: guillemine
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See below ingredients and instructions of the recipe
6 ea Chicken breast halves 1 ts Paprika
1 c Dry white wine 2 tb Vegetable oil
1 ts Rosemary, crushed 2 ea Garlic cloves
2 1/2 c Chicken broth 1 c Rice, raw
2 ea Yellow squash, medium 1 ea Zucchini squash
2 tb Green onions, chopped
ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd
skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add
Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over
chicken. Marinate at room temperature for 1 hour. bout 30 minutes before
serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover
tightly and simmer 20 minutes. Remove rom heat and let stand tightly
covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with marinade.
Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal
grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and
baste with arinade during cooking. Arrange kabobs over rice to serve.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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