prep time

cook time

servings

WHAT YOU'LL NEED


Minute Rice® Basmati
2 packets (1 box has 4 packets)
4		chicken breasts
1		medium zucchini (cut into strips)
1		bell pepper (cut into strips)
1/2		sweet onion (cut into slices)
1/2 cup		your favorite fresh herbs (if available, a sprinkle of dried herbs will work in the winter months), we love to make this recipe with basil.
1/2 cup		your favorite cheese (we love ours stuffed with bocconcini or feta)
2 tbsp		olive oil
		Salt and pepper to taste
		Optional: High quality balsamic vinegar to drizzle on top

INSTRUCTIONS

Step 1: Preheat oven to 400F.

Step 2: Butterfly your chicken breast by laying it flat and slicing into the long side of the breast. You want your chicken breast to look a bit like a hot dog bun. Leave the back of the breast connected (don’t slice all the way through).

Step 3: Open your chicken breasts flat, sprinkle with salt and pepper, stuff with veggies, herbs and cheese. Close breasts and either place as is is in a glass baking pan or tie breasts closed with a piece of baker’s twine. Drizzle with olive oil and sprinkle with salt and pepper.

Step 4: Bake for 30 minutes or until chicken is no longer pink inside and juices run clear. While chicken is baking prepare rice per instructions on box.

Step 5: Serve on top of bed of rice.
Optional: Drizzle balsamic vinegar on top.

I love a recipe where all I have to do is pop it in the oven and turn on the stove and I’m done! It gives me a chance to cuddle on the couch with my kiddos while dinner cooks itself. If you pair our Veggie Stuffed Chicken Breast with Minute Rice® that’s exactly what you’ll get with this recipe, making it a #WeekdayWin!