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250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
625 ml chicken stock
375 ml uncooked white rice
1 onion, chopped
6 deboned chicken breasts with skin intact
Salt & freshly ground black pepper to taste
60 ml soft garlic & herb butter
Preheat the oven to 180°C. Whisk together the cheese sauce and chicken stock. Add the rice and onion to a medium sized ovenproof dish and pour the wet mixture in. Mix until well combined. Use a sharp knife and cut slits into the skin side of the chicken. Season and spread with the garlic and herb butter making sure that the butter goes into the slits. Place the chicken on top of the rice mixture. Cover with foil and bake for 60 – 75 minutes. Uncover and bake for a further 15 minutes to brown. Serve with peas or broccoli and a mixed salad.
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