Rice Stuffed Chicken Breasts Recipes

Steps:

• In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

Steps:

• 1. Carefully open the breasts in half with a knife, and if you want to, flatten them (so they are big enough to be stuffed and wrapped). Then, season the breasts on both sides as desired (enough but not too much...remember that the bacon is salty).
• 2. Place the open breast on a cutting board and spoon about 3/4 cups of the rice on it and roll the breast firmly as a wrap. Then wrap it with 2 or 3 slices of bacon. Do the same with the other 3 breasts.
• 3. Place the stuffed breasts on a greased baking sheet or pan. Cook on a preheated oven on 350 for about 30-45 minutes (cooking time may vary from oven to oven and with the size of the breasts)
• 4. After cooked wait about 5 - 10 minutes before serving (until the juices are redistributed all over the breasts) Cut in halves and serve with salad... enjoy it!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
• Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
• While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Steps:

• Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
• Combine rice, cream cheese, and sour cream in a mixing bowl.
• Add spinach and rosemary to the stuffing mixture.
• Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
• Pound the chicken breasts with a tenderizer so that they are flattenned.
• Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
• If you wish, coat each "roll" with olive oil and then with breadcrumbs.
• Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
• Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).

Steps:

• Preheat oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.
• Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13x9-inch baking dish. Drizzle evenly with dressing.
• Bake 35 to 40 min. or until chicken is cooked through (170°F).