Mushroom-Rice Stuffed Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Mushroom and rice stuffing turns ordinary chicken breasts into a terrific main dish that folks will remember. Pecans give harvest taste to the moist, tender chicken. Pat Neu, Gainesville, Texas Ingredients:
1-1/2 cups sliced fresh mushrooms |
1-1/3 cups uncooked minute® white rice |
1/4 cup chopped onion |
1/4 cup chopped celery leaves |
1/4 cup butter |
1-1/2 cups water |
1-1/2 teaspoons salt |
1/2 teaspoon dried oregano |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1/3 cup chopped pecans, toasted |
6 bone-in chicken breast halves (8 ounces each) |
Directions:
1. 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.
2. 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.
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