- 2 chicken breasts, halved
- 1 [10 1/2-ounce / 300-mL] can cream of mushroom soup concentrate
- 2/3 cup [160 mL] uncooked instant rice
- Paprika, to taste
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- Preheat barbecue until hot.
- Cut 4 [14-inch / 35-cm each] square pieces, doubled aluminum foil.
- Place a chicken breast half into the center of each one.
- Mix together cream of mushroom soup concentrate and instant rice; evenly spoon over chicken breast halves.
- Sprinkle with paprika if desired; wrap securely in foil.
- Place on grill, 5 inches [12.7 cm] from hot charcoals.
- Barbecue for approximately 40 minutes or until done, turning once.
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