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Rice Stuffed Chicken Breast

Microwaverina's picture
Ingredients
  Boneless chicken breasts 2 , split and skin removed
  Mushrooms 1⁄2 Cup (8 tbs), chopped
  Butter/Margarine 2 Tablespoon
  Pine nuts 2 Tablespoon
  Chopped green onion 1 Tablespoon
  Snipped parsley 1 Tablespoon
  Dried rosemary leaves 1⁄8 Teaspoon
  Dried tarragon leaves 1 Dash
  Pepper 1 Dash
  Cooked rice 3⁄4 Cup (12 tbs)
  Egg 1 , beaten
  Milk 1 Tablespoon
  Dry seasoned bread crumbs 1⁄3 Cup (5.33 tbs)
Directions

Pound chicken breasts to 1/4-in thickness.
In small bowl combine mushrooms, butter, pine nuts, onion, parsley, rosemary, tarragon and pepper.
Cover.
Microwave at High 1 1/2 to 2 minutes, or until butter melts.
Stir in rice.
Place about 1/4 cup of stuffing near one end of each chicken breast.
Roll up, folding in sides.
In small bowl combine egg and milk.
Brush chicken breasts with egg mixture, then gently roll in bread crumbs.
Freeze seam side down on wax paper-lined tray until firm.
Wrap individually.
Label and freeze no longer than 6 months.
To serve, unwrap four chicken breasts; arrange on roasting rack.
Microwave at High 5 minutes.
Rearrange.
Reduce power to 50% (Medium).
Microwave 11 to 17 minutes, or until chicken is no longer pink and stuffing is hot, rearranging 3 or 4 times.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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