Directions:
- In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.
- Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a meat thermometer reads 170°. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.61 Kcal (1694 kJ) | ||
| Calories from fat | 213.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.74g | 37% | |
|---|---|---|---|
| Cholesterol | 35.83mg | 12% | |
| Sodium | 917.44mg | 38% | |
| Potassium | 280.12mg | 6% | |
| Total Carbs | 36.72g | 12% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 13.4mg | 75% | |
| Calcium | 373.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 214.89 Kcal (900 kJ) | ||
| Calories from fat | 113.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 37% | |
|---|---|---|---|
| Cholesterol | 19.03mg | 12% | |
| Sodium | 487.26mg | 38% | |
| Potassium | 148.77mg | 6% | |
| Total Carbs | 19.5g | 12% | |
| Sugars | 0.65g | 5% | |
| Dietary Fiber | 1.91g | 14% | |
| Protein | 6.56g | 25% | |
| Vitamin C | 0.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.1mg | 75% | |
| Calcium | 198.3mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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