|Minute Rice® Basmati|
|2 packets (1 box has 4 packets)|
medium zucchini (cut into strips)
bell pepper (cut into strips)
sweet onion (cut into slices)
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.
your favorite cheese (we love ours stuffed with bocconcini or feta)
Salt and pepper to taste
Optional: High quality balsamic vinegar to drizzle on top
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!
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