Top ratings for speedy prep and a tasty, juicy piece of chicken. I used boneless, skinless thighs, pounded them as others suggested, broiled them close to the heat for about 5 min. per side, and they were ready by the time the rice was done. Pounding them thin eliminated the need others mentioned to bake them part of the time. I tried to cut calories by using half the butter called for, and while the sauce was a bit thin, the flavor was still good. My husband realy liked them too. Thanks, Ava!
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Top ratings for speedy prep and a tasty, juicy piece of chicken. I used boneless, skinless...