You are here

Nutty Rice Stuffed Chicken

Healthy.Eater's picture
  Water 1 1⁄3 Cup (21.33 tbs)
  Savory rice mix 2⁄3 Cup (10.67 tbs)
  Dried basil 3⁄4 Teaspoon, crushed
  Chopped pecans 1⁄2 Cup (8 tbs)
  Whole chicken breasts 4 Medium, halved lengthwise
  Milk 1 1⁄2 Cup (24 tbs)
  Cornstarch 2 Tablespoon
  Shredded american cheese 2 Ounce (1/2 Cup)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Dried parsley flakes 1 Teaspoon
  Frozen chopped spinach 30 Ounce (Three 10 Ounce Packages)

In a small saucepan combine water, Savory Rice Mix, and basil.
Bring to boiling.
Reduce the heat, then simmer, covered, for 15 minutes.
Do not lift the cover.
Remove from the heat.
Stir in pecans.
Let stand, covered, for 10 minutes.
Fluff with a fork.
Set aside.
Using a sharp knife, cut a pocket in each chicken breast half.
Sprinkle pockets with salt and pepper.
Spoon about 1/4cup stuffing into each pocket.
Arrange chicken in a 15x10x1-inch baking pan.
Bake in a 350° oven for 35 to 40 minutes or till tender.
Meanwhile, in a saucepan stir together milk and cornstarch.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Stir in cheese till melted.
Add mushrooms and parsley.
Heat through.
Cook spinach according to package directions.
Drain thoroughly.
Transfer spinach to a large serving platter.
Arrange chicken on top.

Recipe Summary

Cook Time: 
65 Minutes

Rate It

Your rating: None
Average: 4.2 (18 votes)


Nutty Rice Stuffed Chicken Recipe