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.
ASIAN RICE-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
- Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
- Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
- Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
- Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.
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).
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
CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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).
Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g
RAISIN RICE STUFFED CHICKEN
Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.
Provided by Nazi
Categories Main Dish Recipes Stuffed Main Dish Recipes
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
- Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).
Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g
SPINACH AND RICE STUFFED CHICKEN BREAST
My husband and I came up with this recipe when we were dating (17 yrs ago). Everyone we've made it for has just loved it. Even my children ask me to make.
Provided by Texas Chihuahua Girl
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Butterfly cut the chicken breast. Cover in saran wrap and pound with flat side of meat tenderizer until ¼ in thick.
- In a medium fry pan melt the butter and add the wine. Sauté the onion, garlic and mushrooms until tender.
- Defrost the spinach and squeeze as much of the liquid out of it as possible. Add to the onion, garlic and mushroom mixture. Mix well to break apart the spinach and mix well.
- Add the onion, garlic. mushroom and spinach mixture to the cooked white rice and mix well.
- Use the rice mixture to stuff the chicken breast. You will have rice remaining.
- Place remaining rice in a 9" x 13" baking pan (I recommend that you put tin foil around the edges of the pan - otherwise the rice will burn) and place the stuffed chicken breast on the rice.
- Bake chicken for 35 minutes. While chicken is baking prepare hollandaise sauce according to the directions. After 35 minutes using half of the hollandaise sauce, cover the chicken and bake another 10 minutes or until the internal temperature of the chicken is 165 - 170 degrees using a good meat thermometer.
- Use the remaining hollandaise sauce for the chicken or for the rice once plated.
Nutrition Facts : Calories 702.7, Fat 35.1, SaturatedFat 21.1, Cholesterol 152.3, Sodium 448.4, Carbohydrate 54.5, Fiber 7.3, Sugar 4.1, Protein 40.6
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