Name: Mushroom-Rice Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1-1/2 cups sliced fresh mushrooms -; 1-1/3 cups uncooked instant rice -; 1/4 cup chopped onion -; 1/4 cup chopped celery leaves -; 1/4 cup butter -; 1-1/2 cups water -; 1-1/2 teaspoons salt -; 1/2 teaspoon dried oregano -; 1/2 teaspoon rubbed sage -; 1/2 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1/3 cup chopped pecans, toasted -; 6 bone-in chicken breast halves (8 ounces each) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom-Rice Stuffed Chicken Breasts

1. 1-1/2 cups sliced fresh mushrooms -

2. 1-1/3 cups uncooked instant rice -

3. 1/4 cup chopped onion -

4. 1/4 cup chopped celery leaves -

5. 1/4 cup butter -

6. 1-1/2 cups water -

7. 1-1/2 teaspoons salt -

8. 1/2 teaspoon dried oregano -

9. 1/2 teaspoon rubbed sage -

10. 1/2 teaspoon dried thyme -

11. 1/4 teaspoon pepper -

12. 1/3 cup chopped pecans, toasted -

13. 6 bone-in chicken breast halves (8 ounces each) -

How to cook deliciously - Mushroom-Rice Stuffed Chicken Breasts

1. Stage

In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.

2. Stage

Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.