WEEKDAYS 1e|12c|p

Diane Henderiks' Brown Rice Stuffed Chicken Breasts

Recipe Courtesy Diane Henderiks
skill level
This flavorful recipe is not your ordinary chicken dish.
  • 3 tomatoes
  • seeded and chopped2 teaspoons basil
  • dried 1 teaspoon garlic
  • minced1 tablespoon olive oil2 cups brown rice
  • cooked2 tablespoons green onions
  • chopped1/8 teaspoon garlic powder1 teaspoon oregano
  • dried1/4 cup cheddar cheese
  • shredded 1/4 cup Parmesan cheese
  • grated4 boneless and skinless chicken breasts
  • halved2 tablespoons olive oilsalt and pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tomatoes, seeded and chopped
    2 teaspoons basil, dried
    1 teaspoon garlic, minced
    1 tablespoon olive oil
    salt and pepper
    Preheat oven to 400 degrees. In bowl combine tomatoes, basil, garlic and oil. Season to taste with salt and pepper. Set aside.
  • 2
    2 cups brown rice, cooked
    2 tablespoons green onions, chopped
    1/8 teaspoon garlic powder
    1 teaspoon oregano, dried
    1/4 cup cheddar cheese, shredded
    1/4 cup Parmesan cheese, grated
    Combine next 6 ingredients together in large bowl (rice through Parmesan cheese).
  • 3
    4 boneless and skinless chicken breasts, halved
    Cut a pocket in each chicken breast. Spoon about 1/2 cup rice mixture into each pocket and close with a toothpick if needed.
  • 4
    2 tablespoons olive oil
    Heat oil in large saute pan over medium high heat. Place stuffed chicken in pan and cook on one side until browned, about 5 minutes.
  • 5
    Place chicken, browned side up on baking sheet Top with tomato mixture. Bake 20 minutes. Enjoy!

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes