Wild Rice and Mushroom Stuffed Chicken

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Thursday, January 01, 2004

Categories:

Entree

Yield:

8 servings

Ingredients:

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

Sauce:

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

Directions:

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.

Nutrition Facts:

306 calories, 28g carbohydrate, 33g protein, 6.4g fat, 2.1g saturated fat, 76mg cholesterol, 1g dietary fiber, 565mg sodium

Source:

Original recipe by Cherree Adams, MS, RD, LD and Floyd Green