Chicken, Turkey, Fowl and Egg: Chicken, Turkey, Fowl Dishes: Stuffed Chicken Breasts

A simple yet elegant chicken and brown rice dish.

Author: California Rice Commission
Date: November 15, 2007

Suggestions: Tips for Perfect Rice, Courtesy of California Rice Commission:

Carefully measure the amounts of rice and liquid. Keep the lid on tightly during cooking to prevent steam from escaping.

At the end of cooking, remove the lid and test for doneness. If rice is not quite tender and no water remains, add a little water and cook 2 to 4 minutes longer. If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.

Be accurate with cooking time. Base time on cooking method.

Using too much liquid and overcooking are two common mistakes. California rice tastes best when the grains have a little bounce. The goal is clingy and sticky, not mushy!

Serves: 4 person(s)
Yield: 4 x breast halves

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

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 chicken broth)
1/4 cup minced tomato
1/4 cup (1 oz) finely shredded mozzarella cheese
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 325º F for 7 to 8 minutes).

Preheat oven to 350º F.

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.