Stuffed Chicken Breasts-modified
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Italian | Chicken, Lundberg, Poultry ent, Rice | 4 | Servings |
INGREDIENTS
| 4 | Boneless Skinless Chicken | |
| Breast Halves 1/4 Inch | ||
| Thick | ||
| Salt, If Desired | ||
| 1/4 | t | Freshly Ground Pepper |
| 1 1/2 | c | Cooked Wehani, cooked in |
| chicken broth | ||
| 1/4 | c | Onion, Minced |
| 1/2 | c | Tomato, Minced |
| 1/3 | c | Mozzarella Cheese, Part Skim |
| Milk finely shredded | ||
| 1 | t | Italian Seasoning |
| 1/4 | t | Cayenne Pepper, To Taste |
| Vegetable cooking spray |
INSTRUCTIONS
Season chicken breasts with pepper and salt. Combine rice, tomato, cheese, italian seasoning, choppped onion, and cayenne pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. Wipe off outsides of chicken breasts with paper towel. Coat a large skillet with cooking spray and place over medium-high heat until hot. Cooked stuffed chicken breasts 1 min. on each side or until just golden brown. Transfer chicken to shallow baking pan. Since I had extra rice mixture, I lined the bottom of the casserole with leftover rice and placed the chicken breasts on top. Bake at 350 F for 15 min. Note: I did not have Wehani rice so I used 3/4 cup jasmine rice cooked in water. After the rice was cooked I added 1 Tbsp salt free chicken base to the rice mixture. Carole Walberg NOTES : A great dish for entertaining. Each chicken bundle comes with a surprise inside. It looks like you worked all day. Green peppers and mushrooms can be added to the rice mixture as well. Recipe by: Lundberg Family Recipe and USA Rice Council Posted to Digest eat-lf.v097.n199 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Aug 7, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 69
Total Fat: 7.5g
Cholesterol: 80.4mg
Sodium: 1533mg
Potassium: 670.4mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.7g
Protein: 38.3g