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Chicken Breasts With Rice

(8 servings)
2 2 1/2-ounce jars dried beef
4 stalks celery, chopped
2 small onion, chopped
2 tablespoons butter or margarine
4 cups cooked rice
4 tablespoons chopped parsley
2 1-ounce jars pine nuts (optional)
4 chicken breasts, cut in half, deboned
1 teaspoons seasoned salt
2 teaspoons paprika


Snip beef into small pieces. Place in Dutch oven. Add celery, onion and margarine and cook until onions are crisp tender. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts to outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and cook at 350 degrees F for 30 minutes or until chicken is fully cooked.


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