Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 boneless skinless chicken breast halves (1 lb pounded to 1/4" thickness); 1/2 teaspoon ground black pepper; 1/4 teaspoon salt; 1 cup cooked wehani rice (cooked in chicken broth); 1/4 cup minced tomatoes; 1 ounce finely shredded mozzarella cheese (1/4 cup); 1 tablespoon chopped fresh basil or 2 tablespoons dry basil; vegetable oil cooking spray

Submitted by Rita1652

"Found this at the Lundburg Family sight! Wehani A spectacular aromatic mahogany long grain with a savory musky nut-like flavor with great versatility and the ability to carry nearly any flavor profile well. Excellent in stuffings, salads, side dishes, entrees, pilafs and some desserts."

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Ready In:: 55mins
Ingredients:: 8
Serves:: 4

ingredients

4 boneless skinless chicken breast halves (1 lb pounded to 1/4" thickness)
¹⁄₂ teaspoon ground black pepper
¹⁄₄ teaspoon salt
1 cup cooked wehani rice (cooked in chicken broth)
¹⁄₄ cup minced tomatoes
1 ounce finely shredded mozzarella cheese (1/4 cup)
1 tablespoon chopped fresh basil or 2 tablespoons dry basil
vegetable oil cooking spray

directions

Season chicken breasts with 1/4 tsp pepper and 1/4 tsp salt.
Combine rice, tomato, cheese, dried and fresh basil and remaining 1/4 tsp 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.
Bake at 350 degrees F for 15-20 minutes.

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Reviews

I thought this chicken was lovely and delicious. After consulting with the recipe poster, she told me that I could use any wild rice in this. I used a 7-grain wild rice mixture that I thought tasted great and still gave it the nuttiness required. I baked mine for 10 minutes, flipped them over, then baked another 12 minutes and they came out tender, fully cooked, and juicy.

HeatherFeather
I made this for my sister-in-law who doesn't eat red meat and is allergic to dairy and she loved it. I used soy cheese and did half the chicken with cheddar, and half with mozzarella. Also instead of wehanic rice, I used short brown rice cooked in chicken broth. This is going to be a weekly staple at our house from now on.

Stasia
This was delicious!! I used a box of Rice-A-Roni wild rice (cooked in the packaged mix it comes with) and it turned out great. Everyone loved it and I will be making this again. Thanks so much!

Mermaid

Tweaks

I made this for my sister-in-law who doesn't eat red meat and is allergic to dairy and she loved it. I used soy cheese and did half the chicken with cheddar, and half with mozzarella. Also instead of wehanic rice, I used short brown rice cooked in chicken broth. This is going to be a weekly staple at our house from now on.

Stasia