Stuffed chicken breasts-modified

Yield: 4 Servings

Measure Ingredient
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

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