Post by JJ Judkins on Jul 1, 2008 18:51:58 GMT -6
* Exported from MasterCook *
Stuffed Chicken Breasts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless and boneless chicken breast halves (about 1 pound) -- pounded to 1/4-inch
1/2 teaspoon ground black pepper -- divided
1/4 teaspoon salt
1 cup cooked brown rice -- (cooked in chicken broth)
1/4 cup finely diced fresh tomatoes
1/4 cup finely shredded Mozzarella cheese (1 ounce)
3 tablespoons toasted rice bran*
1 tablespoon chopped fresh basil
1 tablespoon olive oil
Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden picks. Wipe off outsides of chicken breasts with paper towel.
Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
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Per Serving (excluding unknown items): 257 Calories; 8g Fat (28.6% calories from fat); 31g Protein; 15g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fat.
NOTES : *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
Nutr. Assoc. : 26039 0 0 2801 20200 26153 1249 0 0
Stuffed Chicken Breasts
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless and boneless chicken breast halves (about 1 pound) -- pounded to 1/4-inch
1/2 teaspoon ground black pepper -- divided
1/4 teaspoon salt
1 cup cooked brown rice -- (cooked in chicken broth)
1/4 cup finely diced fresh tomatoes
1/4 cup finely shredded Mozzarella cheese (1 ounce)
3 tablespoons toasted rice bran*
1 tablespoon chopped fresh basil
1 tablespoon olive oil
Season insides of pounded chicken breasts with salt and 1/4 teaspoon pepper.
Combine rice, tomatoes, cheese, bran, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of pounded chicken breasts; fold over and secure sides with wooden picks. Wipe off outsides of chicken breasts with paper towel.
Heat oil in a large skillet over medium-high heat. Cook stuffed chicken breasts in hot oil 1 minute on each side or just until golden brown. Transfer chicken to shallow baking pan. Bake at 350 degrees 8 to 10 minutes. Let stand 5 minutes before slicing.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 257 Calories; 8g Fat (28.6% calories from fat); 31g Protein; 15g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fat.
NOTES : *To toast rice bran, spread on baking sheet and bake at 325 degrees 7 to 8 minutes.
Nutr. Assoc. : 26039 0 0 2801 20200 26153 1249 0 0