Stuffed Chicken Breasts

Total Time
Prep 15 mins
Cook 40 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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 April 01, 2003

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 December 26, 2007

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 July 22, 2003

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