In this recipe, boneless chicken fillets are stuffed with a combination of chicken livers and rice and flavored with plenty of scallions and toasted pine nuts. The chicken is then baked with a bit of white wine and the end result is moist and flavorful. Prepare your favorite rice according to the package directions.
I was craving a comforting meal without it being too heavy. I decided to make up a box of rice and combine it with sauteed mushrooms and onions. I stuffed it into a couple of chicken breasts and baked it in a lemony mustard sauce.
All because you took a few extra steps with some knife work. All you need is a sharp knife, a spoon, and the ability to not freak out when touching raw meat you laugh, but I had this issue when I first started cooking. Needless to say I got over that super quickly. To stuff a chicken breast, first you need to start with a thick piece.
This stuffed chicken recipe isn't difficult to make, and your entire family will love it. Ingredients 8 boneless skinless chicken breast halves, flattened 8 oz. Cook wild rice according to package directions, replacing 1 cup of water the package calls for with 1 cup of chicken broth.
Making your recipe into a freezer meal today. Used a Uncle Bens fast and fancy fine herb and wild rice package for simplicity and added the onion and crasins. Cant wait to try it.
In large skillet, melt 1 tablespoon of the butter over medium heat. Add onion, celery and garlic. Cook 8 to 10 minutes or until tender, stirring occasionally.
This post was contributed by a community member. The views expressed here are the author's own. I hope you are all at least "thinking" spring even if the weather doesn't quite feel like it yet!
In order to prepare this recipe your rice must be chilled, so you can prepare the rice the day before. Chill it until you are going to need it the next day or later the same day. You can also prepare a cup of wild rice according to your favorite recipe.