Lemony Green Onion Rice, Chicken, Cheese, and Mushrooms

Hi everyone!

Tomorrow we're having Lemony Green Onion Rice and Chicken, Cheese and Mushrooms. The rice recipe does call for instant rice but if you don't have instant, just cook your long grain rice and go from there. This is a nice change from basic rice. The chicken recipe is very simple! If you don't have cutlets, just use breasts or anything boneless and cut them into strips. Make sure your oil is really hot when you brown them, that will keep the breading on. Use any cheese you like. My family doesn't eat cheese so I'm only going to put some on a small portion for myself.

Lemony Green Onion Rice
Katie (KatieDid)
¾ c uncooked instant rice
1/3 c chopped celery
1/3 c chopped green onions
2 tsp butter or olive oil
½ to 1 tsp grated lemon peel
¼ tsp salt
Dash pepper
Cook rice according to package directions. In a small skillet, saute celery and onions in butter or olive oil over medium heat until tender. Stir in the rice, lemon peel, salt and pepper.
Notes: I also added a squeeze of lemon juice and a few sprinkles of garlic powder and lemon pepper seasoning to give it more flavor. I double the recipe and used the leftovers to make fried rice.

Chicken, Cheese, and Mushrooms
janetny
• 1 1/2 lb. chicken cutlets
• 2 eggs
• milk
• bread crumbs
• olive oil
• 3/4 lb. muenster cheese
• 1 lb. mushrooms, washed and sliced
• 3/4 c. chicken broth
Dip chicken in egg mixed with some milk. Then dip in bread crumbs. Saute cutlets in oil till lightly browned. Line chicken in glass Pyrex dish. Cover with mushrooms, then top with Muenster cheese. Cook in preheated 350 oven for 15 mins. Pour chicken broth over cheese and cook an addtl. 15 mins.

Amy