MUSHROOM-RICE STUFFED CHICKEN BREASTS
Mushroom and rice stuffing turns ordinary chicken breasts into a terrific main dish that folks will remember. Pecans give harvest taste to the moist, tender chicken. -Pat Neu, Gainesville, Texas
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.
Nutrition Facts : Calories 461 calories, Fat 23g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 767mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 42g protein.
CHEESY RICE-STUFFED CHICKEN BREASTS
Enjoy a filling of rice, broccoli & cheddar cheese in these Cheesy Rice-Stuffed Chicken Breasts. Our rice-stuffed chicken breasts are moist and flavorful.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings, 1 stuffed chicken breast each.
Number Of Ingredients 6
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).
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 210 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 0.6627 g, Protein 22 g
PESTO RICE-STUFFED CHICKEN
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
SPINACH AND RICE STUFFED CHICKEN BREAST
Make and share this Spinach and Rice Stuffed Chicken Breast recipe from Food.com.
Provided by Shaun McGee
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
- Combine rice, cream cheese, and sour cream in a mixing bowl.
- Add spinach and rosemary to the stuffing mixture.
- Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
- Pound the chicken breasts with a tenderizer so that they are flattenned.
- Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
- If you wish, coat each "roll" with olive oil and then with breadcrumbs.
- Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
- Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).
RICE STUFFED CHICKEN BREASTS
Is delicious to combine the meat and the rice together... you'll only have to create a really good salad for side dish. Everyone is gonna love this recipe!
Provided by Nelxandra Gonzalez-Sanchez
Categories Poultry Appetizers
Time 2h15m
Number Of Ingredients 4
Steps:
- 1. Carefully open the breasts in half with a knife, and if you want to, flatten them (so they are big enough to be stuffed and wrapped). Then, season the breasts on both sides as desired (enough but not too much...remember that the bacon is salty).
- 2. Place the open breast on a cutting board and spoon about 3/4 cups of the rice on it and roll the breast firmly as a wrap. Then wrap it with 2 or 3 slices of bacon. Do the same with the other 3 breasts.
- 3. Place the stuffed breasts on a greased baking sheet or pan. Cook on a preheated oven on 350 for about 30-45 minutes (cooking time may vary from oven to oven and with the size of the breasts)
- 4. After cooked wait about 5 - 10 minutes before serving (until the juices are redistributed all over the breasts) Cut in halves and serve with salad... enjoy it!
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