 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Found this at the Lundburg Family sight! Wehani A spectacular aromatic mahogany long grain with a savory musky nut-like flavor with great versatility and the ability to carry nearly any flavor profile well. Excellent in stuffings, salads, side dishes, entrees, pilafs and some desserts. Ingredients:
4 boneless skinless chicken breast halves (1 lb pounded to 1/4 thickness) |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
1 cup cooked wehani rice (cooked in chicken broth) |
1/4 cup minced tomato |
1 ounce finely shredded mozzarella cheese (1/4 cup) |
1 tablespoon chopped fresh basil or 2 tablespoons dry basil |
vegetable oil cooking spray |
Directions:
1. Season chicken breasts with 1/4 tsp pepper and 1/4 tsp salt.
2. Combine rice, tomato, cheese, dried and fresh basil and remaining 1/4 tsp pepper.
3. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water.
4. Wipe off outsides of chicken breasts with paper towel.
5. Coat a large skillet with cooking spray and place over medium-high heat until hot.
6. Cooked stuffed chicken breasts 1 min on each side or until just golden brown.
7. Transfer chicken to shallow baking pan.
8. Bake at 350 degrees F for 15-20 minutes.
|
|