A simple yet elegant chicken and brown rice dish.
Author: California Rice Commission - www.calrice.org
Serves: 4 person(s)
Preparation Time: 15 mins
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
Preheat oven to 350ºF.
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.
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