Chicken Rosina with Bulgur Wheat

  • 3 chicken breasts (cut in half)
  • 1/2 cup shredded carrot
  • Fine dry bread crumbs
  • 1/2 cup rice
  • 1/4 cup butter or margarine
  • 1/2 cup #3 coarse bulgur
  • 1/2 cup thinly sliced celery
  • 1 can cream of mushroom soup
  • 1/2 cup thinly sliced onion
  • 1 soup can water
  • 1/2 cup sliced mushrooms
  • 2 tbsp. minced parsley
  1. Coat chicken breasts with bread crumbs. Melt butter and brown chicken breasts on both sides. Remove from pan. Add celery, onion, mushrooms, and carrot to drippings and sauté 10 minutes. Add rice and bulgur; stir. Mix soup and water and add to pan. Stir mix ingredients and place chicken breast on top of mixture. Place in oven and bake 45 minutes at 350°. Sprinkle with parsley before serving. Note: Use a pan that can go from stove top to oven to table.