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Mushroom-Rice Stuffed Chicken Breasts

Mushroom-Rice Stuffed Chicken Breasts
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
6 ServingsPrep: 20 min. Bake: 1-1/2 hours

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.
© Taste of Home 2013

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Mushroom-Rice Stuffed Chicken Breasts (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013