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Stuffed Chicken Breasts
Yield: 4 servings
Ingredients
- 4 skinless and boneless chicken breast halves (about 1 pound), pounded to 1/4-inch thickness
- 1/2 teaspoon ground black pepper, divided
- 1/4 teaspoon salt
- 1 cup cooked brown rice (cooked in chicken broth)
- 1/4 cup finely diced fresh tomatoes
- 1/4 cup (1 ounce) finely shredded mozzarella cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon olive oil
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Directions
- Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
- Combine rice, tomatoes, 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 picks. Wipe off outsides of chicken breasts with paper towel.
- Heat oil in large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan.
- Bake at 350 degrees F for 8 to 10 minutes. Let stand 5 minutes before slicing.
Nutrition Information Per Serving:
Calories: 270
Protein: 30 g
Fat: 10 g
Carbohydrate: 15 g
Dietary Fiber: 1 g
Cholesterol: 79 mg
Sodium: 364 mg
Source: USA Rice
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