Stuffed Chicken Breasts

June 19 00:00 2003 Print This Article
Stuffed Chicken Breasts

Yield: 4 servings


  • 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


  1. Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
  2. 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.
  3. 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.
  4. 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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