Rice Stuffed Chicken Breast
|Boneless chicken breasts||2 , split and skin removed|
|Mushrooms||1⁄2 Cup (8 tbs), chopped|
|Pine nuts||2 Tablespoon|
|Chopped green onion||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Dried rosemary leaves||1⁄8 Teaspoon|
|Dried tarragon leaves||1 Dash|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Dry seasoned bread crumbs||1⁄3 Cup (5.33 tbs)|
Pound chicken breasts to 1/4-in thickness.
In small bowl combine mushrooms, butter, pine nuts, onion, parsley, rosemary, tarragon and pepper.
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.
Label and freeze no longer than 6 months.
To serve, unwrap four chicken breasts; arrange on roasting rack.
Microwave at High 5 minutes.
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.