| Cook Time | 22 minutes |
| Servings | people |
Ingredients
Apricot Chicken
- 600 grams Chicken Breast Fillet cut into strips
- 1 packet French Onion Soup
- 100 mls Apricot Nectar
- 100 mls Water
Herb Risotto
- 1 cup Long Grain Rice
- 400 ml Chicken Stock
- 1 teaspoon Oil
- 1 teaspoon Thyme Leaves dried, chopped
- 1 tablespoon Parsley or Chives, chopped
Ingredients Apricot Chicken
Herb Risotto
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Instructions
- Place all the risotto ingredients into the bottom bowl of the Tupperware Stack Cooker, and microwave for 4 minutes uncovered.
- Place all the apricot chicken ingredients into the middle stack and mix to combine.
- Place stack onto the risotto stack and cook for a further 15-18 minutes.
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