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Wehani Rice-Stuffed Chicken Breasts Recipe
|Chicken breast halves||4 (Boneless And Skinless)|
|Ground black pepper||1⁄2 Teaspoon|
|Cooked rice||240 Milliliter (1 Cup)|
|Minced tomato||60 Milliliter (1/4 Cup)|
|Shredded mozzarella cheese||60 Milliliter (1/4 Cup)|
|Chopped basil/2 teaspoons dry basil||1 Tablespoon|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 911 Calories from Fat 178
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 9.5 g47.3%
Trans Fat 0.1 g
Cholesterol 249.2 mg
Sodium 1092.8 mg45.5%
Total Carbohydrates 75 g24.9%
Dietary Fiber 2.3 g9.4%
Sugars 2.3 g
Protein 101 g201.3%
Vitamin A 35.5% Vitamin C 25%
Calcium 39.2% Iron 42.8%
*Based on a 2000 Calorie diet
Season insides of meat with 1/4 tsp pepper and salt.
Combine rice, tomato, cheese, basil and remaining 1/4 tsp pepper.
Spoon rice mixture on top of chicken; fold over and secure sides with wooden toothpicks soaked in water.
Wipe off outside of chicken breasts with paper towel.
Coat a large skillet with cooking spray and place over medium-high heat until hot.
Cook chicken 2 minutes on each side or until just golden brown.
Transfer chicken to shallow baking pan.
Bake at 350°F (180°C) for 20 minutes.