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Stuffed Chicken Breasts 3

Stuffed Chicken Breasts 3
Main Ingredient: Poultry Cereals Rice and Grains

Preparation: Baked Goods

Course: Various Main Dishes

Yield:

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Stuffed Chicken Breasts 3 ingredients

  • 4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
  • 2483527⁄624973141 t Ground black pepper, divided
  • 2483527⁄624973141 t Salt
  • 1 c cooked brown rice (cooked in chicken broth)
  • 2483527⁄624973141 c finely diced fresh tomatoes
  • 2483527⁄624973141 c finely shredded mozzarella cheese
  • 1 T Chopped fresh basil
  • 1 T olive oil

Cooking Stuffed Chicken Breasts 3

1. Seasoni insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
2. Combine rice, tomatoes, cheese, basil and remaining 1/4 teaspoon pepper.
3. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden picks.
4. Wipe off outsides of chicken breasts with paper towel.
5. Heat oil in large skillet over medium-high heat.
6. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown.
7. Transfer chicken to shallow baking pan. Bakei at 350 degrees 8 to 10 minutes.
8. Let stand 5 minutes before slicing.
9. Courtesy of the USA Ricei Federation.


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