| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Susan Burns,Trenton, NJ

Pesto Rice Stuffed Chicken

6 large chicken breast halves
1 cup cooked rice
1/2 teaspoon salt
2 tablespoons sour cream
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup fresh basil
1 tablespoon bottled hot sauce
2 garlic cloves, chopped
1/2 cup walnuts
1 tablespoon butter, melted
3/4 cup freshly grated Parmesan cheese

1. Loosen skin on each chicken breast to form a pocket; sprinkle with salt and pepper.
2. In food processor or blender, place basil, garlic and walnuts; process.
3. In large bowl mix together Parmesan cheese, rice, sour cream, olive oil, hot sauce and basil mixture.
4. Place 1/3 cup of rice mixture under chicken skin of each breast*.
5. Place chicken in a foil-lined 9 x 13 glass baking dish. Brush with melted butter and bake in 350° F. oven about 1 hour or until fork can be inserted in chicken with ease.

Makes 6 servings.

*If skin becomes detached, press it over filling and fasten with toothpicks.

Recipe provided courtesy of the National Chicken Council. Used with permission.