Stuffed Chicken Breasts
These roasted, bone-in chicken breasts have a delicious rice and mushroom mixture stuffed beneath the skin.
1 1/2 cups sliced fresh mushrooms
3/4 cup uncooked long-grain rice
1/4 cup chopped onion
1/4 cup chopped celery with leaves
1/4 cup butter
1 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves
- In a saucepan, sauté mushrooms, rice, onion and celery in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in pecans. Cool slightly.
- Stuff 1/2 cup of rice mixture under the skin of each chicken breast.
- Place in a greased 13x9x2-inch baking dish.
- Bake, uncovered, at 350°F (175°C) for 1 1/2 hours or until juices run clear.
Makes 6 servings.