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Baked Stuffed Chicken Breasts

Diet.Guru's picture
  Margarine 2 Teaspoon, divided
  Finely chopped mushrooms 1⁄2 Cup (8 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Dry vermouth 2 Teaspoon
  Garlic cloves 1 Small, mashed
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Cooked long grain rice 1⁄2 Cup (8 tbs)
  Skinned boned chicken breasts 10 Ounce, pounded to 1/8-inch thickness (2 Breasts, 5 Ounce Each)
  Plain dried bread crumbs 3 Tablespoon
  Paprika 1 Dash
  Parsley sprigs 1 (For Garnish)

1. In small nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add mushrooms, onion, vermouth, garlic, salt, and pepper and saute, stirring occasionally, until onion is tender. Remove from heat and stir in rice.
2. Place chicken breasts skin-side down and spread half of the rice mixture onto each, leaving a border of about 1/2 inch; fold long sides over, then roll breast from short end to enclose filling. Secure each roil with wooden toothpicks.
3. Preheat oven to 350°F. In small nonstick skillet melt remaining teaspoon margarine; remove from heat. Spread bread crumbs on sheet Of wax paper; roll each stuffed breast in margarine, then in crumbs, coating all sides.
4. Spray 7 x 5 1/2 x 3-inch baking dish with nonstick cooking spray; transfer chicken rolls to dish and sprinkle with any remaining crumbs. Sprinkle with paprika and bake until chicken is tender, 20 to 25 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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