Cheesy Rice Stuffed Chicken Breasts Recipes

CHEESY RICE-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
• Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
• Bake 35 to 40 min. or until chicken is cooked through (170°F).

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE

Steps:

• Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
• Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
• Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHEESY MUSHROOM-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
• On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
• Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
• Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).