• 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


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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