Stuffed Chicken Breast Casserole Recipe

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Ingredients:

Serving

1 1/2 cups wild rice, rinsed
4 1/2 cups water
6 skinless, boneless breast halves, rinsed and patted dry
6 oz fontina cheese , cut into 6 equal strips
2 tbsp butter
1/2 lb fresh shitake mushrooms, cleaned, stemmed, and caps thickly sliced
2 medium leeks, white parts only, well rinsed and chopped
12 oil-packed sun-dried tomatoes, drained and finely chopped
3 garlic cloves, minced
3 tblspns minced fresh basil leaves or 1 tblspn dried, crumbled
1 1/2 tblspns minced fresh thyme leaves or 1 1/2 tsp dried, crumbled
6 slices bacon
1/4 cup white wine
chopped fresh parsley for garnish

Directions:

In a medium saucepan, bring wild rice and water to a boil. Reduce heat, cover and simmer until rice is almost tender, about 45 minutes. Drain well.
Meanwhile, place chicken breasts one at a time between 2 sheets of plastic wrap and, using the flat surface of a meat mallet or a rolling pin, pound to about 1/8 inch thickness. Lay a piece of fontina in middle of each chicken breast. Set aside.
Lightly butter a shallow 3-quart casserole . In a large skillet, melt butter over medium heat. Add mushrooms and leeks and sauté until vegetables are soft, about 5 minutes. Set aside.
In a small bowl, mash together sun-dried, garlic, basil and thyme. Set aside.
Place 1 Tblspn (2 tspns if using dried herbs) of the sun-dried tomato mixture on each breast. Starting with the narrow end, roll up chicken to enclose filling. Repeat until all chicken breasts are stuffed.
Preheat oven to 425 degrees. In a large skillet, cook bacon for 3 minutes, until the fat is rendered. Remove to paper towels to drain briefly. Spiral-wrap each chicken bundle with one slice of partially cooked bacon. Place chicken bundles on top of rice.
Pour wine over casserole. Bake uncovered, until chicken is no longer pink when tested with a knife (don't cut through to the filling), 20 to 25 minutes. If desired, garnish with chopped parsley just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	487.07 Kcal (2039 kJ)
Calories from fat	226.49 Kcal
		% Daily Value*
Total Fat	25.17g	39%
Cholesterol	61.54mg	21%
Sodium	439.36mg	18%
Potassium	276.91mg	6%
Total Carbs	47.57g	16%
Sugars	2.24g	9%
Dietary Fiber	1.85g	7%
Protein	16.21g	32%
Vitamin C	10.9mg	18%
Iron	63.2mg	351%
Calcium	204.5mg	20%

Amount Per 100 g
Calories	130.82 Kcal (548 kJ)
Calories from fat	60.83 Kcal
		% Daily Value*
Total Fat	6.76g	39%
Cholesterol	16.53mg	21%
Sodium	118mg	18%
Potassium	74.37mg	6%
Total Carbs	12.78g	16%
Sugars	0.6g	9%
Dietary Fiber	0.5g	7%
Protein	4.35g	32%
Vitamin C	2.9mg	18%
Iron	17mg	351%
Calcium	54.9mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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