Stuffed Chicken Breasts with Rice
By Swoood
Ingredients
- 8 boneless, skinless chicken breast halves
- 4 tablespoons olive oil, divded (1+3)
- 1 onion, finely chopped
- 1 clove garlic, crushed, or 1/2 teaspoon of chopped garlic
- 1 cup finely chopped sun-dried tomatoes packed in olive oil
- 1 cup chopped marinated artichoke hearts
- 1 cup crumbled feta
- 1/2 cup chopped fresh parsley
- 2 eggs
- 2 tablespoons milk
- 2 cups whole-wheat bread crumbs
- 2 cups rice
- 6 cups water
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1+1/2 cups low fat milk
Details
Servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Using the flat side of a wide skillet, flatten chicken breasts between plastic wrap until 6mm thick
Step 2
Heat 1 tablespoon of oil in a medium skillet over medium heat. Add onion and cook, stirring often, until softened and golden. Add garlic and cook, stirring, for 30 seconds. Stir in sun-dried tomatoes, artichoke hearts, feta, and parsley. Remove from heat
Step 3
Divide vegetable mixture over the chicken breast, rolling them up to hold filling. Thread a toothpick at the seam of each roll to secure
Step 4
In a wide shallow dish, beat eggs with milk. Spread bread crumbs onto a large plate. Dip chicken rolls in egg, allowing excess to drip off, and then roll in crumbs, coating all sides. Refrigerate while you cook rice.
Step 5
Cook rice for 10 minutes less than usual.
Step 6
Add mushroom and cook, stirring often, until mushrooms are tender and lightly browned. Sprinkle with flour, stirring to combine. Pour in chicken broth and milk and bring to a simmer. Lower heat and cook, stirring often, until thickened.
Step 7
Add rice to skillet, stirring to combine. Pour rice mixture into a 13 x 9 inch baking dish or aluminum pan. Top with chicken rolls. Cover with foil and bake for 30 minutes.
You'll also love
-
Holiday Chicken Roulade with...
4.8/5
(11 Votes)
-
May's Artichoke and Spinach Dip
4.5/5
(26 Votes)
-
One Pan Chicken Flatbreads
4.7/5
(3 Votes)
-
Rice Crust
2.5/5
(230 Votes)
-
Turkey meatloaf with hulled barley...
2.7/5
(18 Votes)
-
Dad's Meatloaf
2.7/5
(17 Votes)
-
Singapoerean Rice
2.7/5
(7 Votes)
-
Rigatoni with Chicken and...
2.7/5
(7 Votes)
Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
Review this recipe