Pesto Rice-Stuffed Chicken Recipe

3.5 2 2
Pesto Rice-Stuffed Chicken Recipe
Pesto Rice-Stuffed Chicken Recipe photo by Taste of Home
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Pesto Rice-Stuffed Chicken Recipe

Read Reviews
3.5 2 2
Publisher Photo
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 3/4 cup uncooked instant rice
  • 1/2 cup chopped seeded tomato
  • 1/4 cup prepared pesto
  • 1/8 teaspoon salt
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil, divided

Directions

Preheat oven to 375°. Cook rice according to package directions.
In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.
Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving. Yield: 8 servings.
Originally published as Pesto Rice-Stuffed Chicken in Simple & Delicious December/January 2016

Nutritional Facts

1 stuffed chicken breast half: 278 calories, 10g fat (2g saturated fat), 94mg cholesterol, 210mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

  • 3/4 cup uncooked instant rice
  • 1/2 cup chopped seeded tomato
  • 1/4 cup prepared pesto
  • 1/8 teaspoon salt
  • 8 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons canola oil, divided
  1. Preheat oven to 375°. Cook rice according to package directions.
  2. In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan.
  4. Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving. Yield: 8 servings.
Originally published as Pesto Rice-Stuffed Chicken in Simple & Delicious December/January 2016

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Reviews forPesto Rice-Stuffed Chicken

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bjsilve0 User ID: 172187 247909
Reviewed May. 5, 2016

"Just so so. quick and easy but NO flavor."

MY REVIEW
DianeC23 User ID: 141506 244701
Reviewed Feb. 29, 2016

"This was easy to make, and quite tasty. The chicken was juicy, and we heated the leftover rice/pesto mix as a side. I used basil pesto, which added some great flavor. I'll be making this again!"

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