Stuffed Chicken Breasts

Stuffed Chicken Breasts

A simple yet elegant chicken and brown rice dish.

Rating:

4 stars 4 stars 4 stars 4 stars (76 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 4 x breast halves

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Imperial

  • 4 boneless, skinless chicken breast halves (about 1 lb), pounded to 1/4- inch thickness
  • 1/2 tsp ground black pepper, divided in half (1/4 tsp. per use)
  • 1/4 tsp salt
  • 1 cup cooked brown rice (cooked in reduced-sodium chicken broth)
  • 1/4 cup minced tomato
  • 1/4 cup finely shredded part-skim mozzarella cheese (1 oz)
  • 3 Tbsp toasted rice bran* (optional)
  • 1 Tbsp chopped fresh basil
  • 1 vegetable cooking spray, as needed
  • 8 wooden toothpicks, soaked in water

Directions:

* (To toast rice bran, spread on baking sheet and bake at 325 F for 7 to 8 minutes.)

Preheat oven to 350F.

Season insides of chicken breasts with salt and 1/4 teaspoon pepper. Combine rice, tomato, cheese, bran, basil, and remaining 1/4 teaspoon 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. Cook stuffed chicken breasts 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake in preheated oven for 8 to 10 minutes.

Thanks to California Rice Commission - www.calrice.org