• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stuffed Chicken Breasts-Modified

  • Recipe Submitted by on

Category: Poultry, Rice

 Ingredients List

  • 4 Boneless Skinless Chicken
  • -Breast Halves, 1/4 Inch
  • -Thick
  • Salt; If Desired
  • 1/4 ts Freshly Ground Pepper
  • 1 1/2 c Cooked Wehani (cooked in
  • -chicken broth)
  • 1/4 c Onion; Minced
  • 1/2 c Tomato; Minced
  • 1/3 c Mozzarella Cheese; Part Skim
  • -Milk, finely shredded
  • 1 ts Italian Seasoning
  • 1/4 ts Cayenne Pepper; To Taste
  • Vegetable cooking spray

 Directions

Season chicken breasts with pepper and salt. Combine rice, tomato, cheese,
italian seasoning, choppped onion, and cayenne 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. Cooked stuffed chicken breasts 1 min. on each side or until
just golden brown. Transfer chicken to shallow baking pan. Since I had
extra rice mixture, I lined the bottom of the casserole with leftover rice
and placed the chicken breasts on top. Bake at 350 F for 15 min. Note: I
did not have Wehani rice so I used 3/4 cup jasmine rice cooked in water.
After the rice was cooked I added 1 Tbsp salt free chicken base to the rice
mixture. Carole Walberg

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