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Mushroom-Rice Stuffed Chicken Breasts Recipe

Mushroom-Rice Stuffed Chicken Breasts Recipe photo by Taste of Home

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Mushroom and rice stuffing turns ordinary chicken breasts into a terrific main dish that folks will remember. Pecans give harvest taste to the moist, tender chicken. —Pat Neu, Gainesville, Texas

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Mushroom-Rice Stuffed Chicken Breasts Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 6 Servings

20 90 110

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)

Directions

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.
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 meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 461 calories, 23 g fat (8 g saturated fat), 131 mg cholesterol, 767 mg sodium, 20 g carbohydrate, 2 g fiber, 42 g protein.

Originally published as Stuffed Chicken Breasts in Taste of Home October/November 1997, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Mushroom-Rice Stuffed Chicken Breasts

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Reviewed on Nov. 19, 2011 by smilingtooo

Delicious! Easy to make and hubby loved it ...chicken not his most favorite but tolerates it because it is my favorite! Thanks

Reviewed on Nov. 07, 2010 by cray68

This is a delicious recipe. It's easy enough for everyday and elegant enough to serve guests.

Reviewed on Sep. 27, 2009 by cwbuff

I like "stuffed" recipes, and this one not only is very tasty but the stuffing goes easily under the skin of the chichen breasts. A really nice entree for company or when you feel like treating your family. I spooned the extra stuffing around the breasts and baked it covered for 30-35 min, then uncoverd for the last half hour.