Nutty Rice Stuffed Chicken Recipe


Cooking Time1 Hr 5 MinCuisine
MethodMain Ingredient


 Water1 1⁄3 Cup (21.33 tbs)
 Savory rice mix2⁄3 Cup (10.67 tbs)
 Dried basil3⁄4 Teaspoon, crushed
 Chopped pecans1⁄2 Cup (8 tbs)
 Whole chicken breasts4 Medium, halved lengthwise
 Milk1 1⁄2 Cup (24 tbs)
 Cornstarch2 Tablespoon
 Shredded american cheese2 Ounce (1/2 Cup)
 Canned mushroom stems and pieces4 Ounce, drained (1 Can)
 Dried parsley flakes1 Teaspoon
 Frozen chopped spinach30 Ounce (Three 10 Ounce Packages)

Nutrition Facts

Serving size: Complete recipe

Calories 1977 Calories from Fat 681

% Daily Value*

Total Fat 79 g121.8%

Saturated Fat 21.7 g108.7%

Trans Fat 0.1 g

Cholesterol 352.9 mg

Sodium 3153.7 mg131.4%

Total Carbohydrates 153 g51.1%

Dietary Fiber 31.3 g125%

Sugars 24.6 g

Protein 181 g362.1%

Vitamin A 1626.6% Vitamin C 422.6%

Calcium 218.3% Iron 197.4%

*Based on a 2000 Calorie diet


In a small saucepan combine water, Savory Rice Mix, and basil.
Bring to boiling.
Reduce the heat, then simmer, covered, for 15 minutes.
Do not lift the cover.
Remove from the heat.
Stir in pecans.
Let stand, covered, for 10 minutes.
Fluff with a fork.
Set aside.
Using a sharp knife, cut a pocket in each chicken breast half.
Sprinkle pockets with salt and pepper.
Spoon about 1/4cup stuffing into each pocket.
Arrange chicken in a 15x10x1-inch baking pan.
Bake in a 350° oven for 35 to 40 minutes or till tender.
Meanwhile, in a saucepan stir together milk and cornstarch.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Stir in cheese till melted.
Add mushrooms and parsley.
Heat through.
Cook spinach according to package directions.
Drain thoroughly.
Transfer spinach to a large serving platter.
Arrange chicken on top.