Yield: 4 Servings
|4 \N||Boneless Skinless Chicken Breast Halves, 1/4 Inch Thick|
|\N \N||Salt; If Desired|
|¼ teaspoon||Freshly Ground Pepper|
|1½ cup||Cooked Wehani (cooked in chicken broth)|
|¼ cup||Onion; Minced|
|½ cup||Tomato; Minced|
|⅓ cup||Mozzarella Cheese; Part Skim Milk, finely shredded|
|1 teaspoon||Italian Seasoning|
|¼ teaspoon||Cayenne Pepper; To Taste|
|\N \N||Vegetable cooking spray|
Season chicken breasts with pepper and salt. Combine rice, tomato, cheese, italian seasoning, choppped onion, and cayenne pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden toothpicks soaked in water. Wipe off outsides of chicken breasts with paper towel. Coat a large skillet with cooking spray and place over medium-high heat until hot. Cooked stuffed chicken breasts 1 min. on each side or until just golden brown. Transfer chicken to shallow baking pan. Since I had extra rice mixture, I lined the bottom of the casserole with leftover rice and placed the chicken breasts on top. Bake at 350 F for 15 min. Note: I did not have Wehani rice so I used ¾ cup jasmine rice cooked in water.
After the rice was cooked I added 1 Tbsp salt free chicken base to the rice mixture. Carole Walberg
NOTES : A great dish for entertaining. Each chicken bundle comes with a surprise inside. It looks like you worked all day. Green peppers and mushrooms can be added to the rice mixture as well.
Recipe by: Lundberg Family Recipe and USA Rice Council Posted to Digest eat-lf.v097.n199 by "Bob & Carole Walberg" <walbergr@...> on Aug 7, 1997