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    Basil Rice Stuffed Chicken Breasts


    Source of Recipe


    meals.com

    List of Ingredients




    3 tablespoons bran
    4  4- to 6-oz. fresh boneless, skinless chicken breasts, pounded to 1/8-inch thick
    1/4 teaspoon salt
    1/2 teaspoon ground black pepper, divided
    1 cup cooked brown rice
    1/4 cup chopped tomato
    1/4 cup grated mozzarella cheese
    2 tablespoons chopped fresh basil
    1 tablespoon vegetable oil

    Recipe



    Preheat oven to 325°F. Toast bran on a baking sheet in for 7 to 8 minutes; set aside to cool.

    Season chicken breasts with salt and half the pepper; set aside. Combine cooked rice, tomatoes, grated mozzarella cheese, bran, basil and pepper in a mixing bowl. Divide the rice mixture among the flattened chicken breasts; fold over and secure with toothpicks.

    Preheat oven to 350°F. Heat oil until it sizzles in a large heavy skillet over medium-high heat. Cook the stuffed chicken breasts for 1 minute on each side or just until golden brown. Transfer the chicken to a shallow baking pan. Bake for 8 to 10 minutes or until chicken is thoroughly cooked (see NOTE).
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    Chicken Test for Doneness (per Washington Fryer Commission)

    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
    Other indicators for doneness include:
    1) A fork or toothpick can be inserted with ease.
    2) The juices should be clear, not pink.
    3) Bone joints move easily.

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    tester's comments:

    I did not use the bran (I did not have any on hand). I also added a small amount of chicken broth to the rice and poured about 2/3 c. chicken broth over the chicken prior to baking. Baking time took about 20 min.instead of 8 - 10. My entire family LOVED this recipe!!!!

    I used chicken bouillon (no chix broth around) while it baked. I also marinated it in a lemon juice, water, teriyaki mix prior to cooking. I didnt have any brown rice, so I used a wild grain pilaf mix which worked really well.

 

 

 

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