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2 servings, 1 stuffed chicken breast each
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Serve with steamed green beans or broccoli.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.
Substitute instant brown rice for the white rice.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I thought it turned out wonderful. I do not know where the comments on dried chicken came from. I have always added a couple tbls. of olive oil to my rice. Maybe this helps keep the chicken moist but my chicken came out very moist. I have made it twice so far and both times have been a success.
just made this recipe for the 2nd time. the first time, it was a little dry but we really liked it. this time we decided to increase the amount of cream cheese and serve the rice on the side (instead of inside the chicken breast). it was a hit!