Butter-flavored cooking spray8 oz. sliced mushrooms 1 box (6 oz.) seasoned long grain and wild rice mix 8 boneless, skinless chicken breast halves (4 oz. each) ½ C. bread crumbs 1 egg white ½ tsp. poultry seasoning 16 toothpicks 2 T. Dijon mustard 2 T. honey 2 T. chopped pecans
1 C. light sour cream, room temperature 1 tsp. chicken bouillon granules dissolved in 2 tablespoons hot water 1 tsp. dried parsley flakes ½ tsp. poultry seasoning 1/8 tsp. pepper
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with butter-flavored spray. Set aside. Spray a large skillet with butter-flavored spray. Sauté mushrooms over medium-high heat until soft. Transfer to a medium mixing bowl. Set aside. In same skillet, prepare rice according to package directions, omitting margarine. Meanwhile, place chicken breasts one at a time between two sheets of wax paper. Flatten to ¼-inch thickness using a meat mallet or rolling pin. Set aside. Add breadcrumbs, egg white and poultry seasoning to mushrooms and blend well. Stir in cooked rice. Spoon ½ cup rice mixture onto each flattened chicken breast. Fold sides of chicken over stuffing. Roll up and secure with toothpicks. Place in a prepared baking dish. (Note: chicken breasts may be wrapped individually and frozen at this point if 8 servings are not desired.) In a small bowl, combine mustard and honey. Brush over chicken breasts. Sprinkle with pecans. Bake 20-25 minutes. In a small bowl, combine sauce ingredients. To serve, spoon 2 tablespoons sauce on serving plate. Place chicken breast on sauce.
Variation: Use a 12-oz. jar of chicken gravy instead of making sour cream sauce. Nutrition information changes to: 282 calories, 32g carbohydrate, 32g protein, 4.6g fat, 0.6g saturated fat, 66mg cholesterol, 0.9g dietary fiber, 662mg sodium.