| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Italian |
Chicken, Poultry ent, Rice, Lundberg |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Skinless Chicken Breast Halves, 1/4 Inch Thick |
|
|
Salt; If Desired |
| 1/4 |
ts |
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 |
ts |
Italian Seasoning |
| 1/4 |
ts |
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
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”