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Mushroom-Rice Stuffed Chicken Breasts

Total Time

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

Makes

6 servings

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

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

  1. 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. 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°.

Nutrition Facts

1 stuffed chicken breast: 461 calories, 23g fat (8g saturated fat), 131mg cholesterol, 767mg sodium, 20g carbohydrate (1g sugars, 2g fiber), 42g protein.

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