- 4 small chicken breasts
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 2/3 cup [160 mL] instant rice
- Paprika, to taste [optional]
|
- Preheat barbecue until charcoals become gray, almost white.
- Meanwhile, cut 8 [14-inch / 35.5-cm each] squares al foil; put one square over another, to get 4 doubled squares.
- Arrange a chicken breast onto the center of each of doubled al foil squares.
- Mix rice into cream of mushroom soup concentrate.
- Evenly spoon rice mixture over chicken breasts.
- If desired, sprinkle each coated chicken breast with paprika.
- Seal al foil well sealing chicken breasts into bundles.
- Arrange chicken bundles onto hot barbecue rack, at approximately 5 inches [12.7 cm] from heat source.
- Turning bundles once at half time, barbecue chicken breasts for approximately 40 minutes until well-done, until juices run clear when pierced with a fork, no longer pink inside.
|
