America's Best Recipes/1989

Rice-Stuffed Chicken Breasts
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound sliced fresh mushrooms 1 small onion, chopped 1/2 cup chopped green pepper
1 tablespoon butter or margarine, melted 1 cup cooked long-grain rice 1 cup cooked wild rice
1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper
1/8 teaspoon rubbed sage 8 chicken breast halves 1 cup butter or margarine, melted
juice of 1 lime 1 tablespoon paprika



1 Saute mushrooms, onion, and green pepper in 1 tablespoon butter in a large skillet. Remove from heat, and stir in rices, salt, Worcestershire sauce, pepper, and sage.
2 Gently separate chicken skin from flesh, forming pickets. Stuff pockets with rice mixture, and secure with wooden picks. Place stuffed chicken breast halves, skin side up, in an ungreased 13x9x2-inch baking dish.
3 Combine 1 cup butter, lime juice, and paprika; brush butter mixture over stuffed chicken breast halves. Bake at 350 F for 1 hour, or until chicken is done, basting frequently with remaining butter mixture.

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