prep time
15 min

cook time
40 min

servings
8

WHAT YOU'LL NEED


cooked Minute Rice^® Premium Long Grain White Rice
1 cup (250 mL)
2 tbsp (30 mL)		Cream cheese, softened
1 cup (250 mL)		shredded Cheddar cheese
1 cup (250 mL)		frozen broccoli florets, thawed, finely chopped
8 (2 lb/1 kg)		small boneless skinless chicken breasts pounded to ¼-inch thickness
¼ cup (50 mL)		Ranch salad dressing

INSTRUCTIONS

Step 1: Preheat oven to 350°F (180ºC). Mix cheeses, Minute Rice^® and broccoli until well blended; set aside

Step 2: Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is ¼-inch thick. Remove chicken from bag; set aside. Repeat with remaining 6 chicken breasts, two at a time

Step 3: Place chicken, top-sides down, on large cutting board. Spread evenly with stuffing mixture. Starting at one of the short ends, roll up each chicken breast tightly. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing

Step 4: Bake 35 to 40 minutes or until chicken is cooked through (170°F)

Serving Suggestion: Serve with steamed vegetables and a side salad tossed for a simple, yet impressive, meal the next time you entertain.