Stuffed Chicken Breasts
Source of Recipe
Online
List of 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 or margarine
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 cups chopped pecans, toasted
6 bone-in chicken breast halves
Recipe
In a saucepan, sauté 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. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until juices run clear. Yield: 6 servings
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