Stuffed Chicken Breasts

READY IN: 55mins
Recipe 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.

Top Review by HeatherFeather

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.

Ingredients Nutrition

Directions

  1. Season chicken breasts with 1/4 tsp pepper and 1/4 tsp salt.
  2. Combine rice, tomato, cheese, dried and fresh basil and remaining 1/4 tsp pepper.
  3. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
  4. Wipe off outsides of chicken breasts with paper towel.
  5. Coat a large skillet with cooking spray and place over medium-high heat until hot.
  6. Cooked stuffed chicken breasts 1 min on each side or until just golden brown.
  7. Transfer chicken to shallow baking pan.
  8. Bake at 350 degrees F for 15-20 minutes.

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