219443 KC Steak gourmet guide - QVC.com

QUICK MEALS
chicken wellington
Our Chicken Wellington is a marinated
breast on a bed of long grain white rice
topped with a mushroom duxelle
consisting of fresh baby portobellas, sage,
roasted garlic and chives. Gently wrapped
in a flaky crust, it’s simply splendid.
HOW TO PREPARE
From Frozen: Preheat the oven to
400°F. Remove chicken from packaging
and place on a sheet pan sprayed with
non-stick oil. Bake for 35 - 45 minutes or
until internal temperature reaches 165°F
when measured with a thermometer.
SERVING SUGGESTIONS
For a perfect complete meal, try serving
with julienne carrots, zucchini, and onions
sauteed in butter and topped with
toasted pine nuts.
Or, try brocolinni steamed with sliced red
peppers and small red potatoes steamed
with wedged red onions, then sauteed in
butter until golden.
chicken kiev
Enjoy our amazingly tender breaded
Chicken Kiev with chive- and dillseasoned
butter. It makes its own sauce
so you don’t have to!
HOW TO PREPARE
From Frozen: Preheat the oven to
350°F. Remove chicken from packaging
and place on a sheet pan sprayed with
non-stick oil. Bake for 40 minutes or until
internal temperature reaches 165°F,
when measured with a thermometer.
chicken cordon bleu
Try our Chicken Cordon Bleu with a mix of
mellow Swiss cheese and cream cheese
with Canadian bacon on a lightly breaded
breast. It’s richly delicious!
HOW TO PREPARE
From Frozen: Preheat the oven to
350°F. Remove chicken from packaging
and place on a sheet pan sprayed with
non-stick oil. Bake for 40 minutes or until
internal temperature reaches 165°F
when measured with a thermometer.
We DO NOT recommend preparing any
of the chicken entrees from thawed.
wild rice with cranberries
Serves 6 as a side dish
1 - 6 oz. package wild rice
(remove seasoning packet)
2 1 /4 cups chicken broth
2 tbsp. butter or margarine
1 large onion sliced
2 tsp. brown sugar
1/2 tsp. allspice
1 cup dried cranberries
1 tsp. orange zest
1/2 cup toasted pecans or pine nuts
Prepare wild rice according to package
directions, using chicken broth in place of
water and excluding the seasoning packet.
Melt butter in a skillet and add onion and
sugar. Cook at medium until liquid is
absorbed. Cook on low until onions
caramelize, about 20 minutes. Add
cranberries, allspice and orange zest to
onion mixture, cover and let cook about
5 minutes until cranberries plump. Put
rice in a serving bowl and add onion
mixture and toasted nuts. Serve hot.
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