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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 8 |
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Have not tried this one yet, I think when I do my OAMC this month it will be added will let you know when I ahve tried it. Ingredients:
8 boneless skinless chicken breasts |
8 ounces cream cheese, softened |
2 tablespoons butter |
1 onion, finely chopped |
1 garlic clove, crushed |
1 egg, beaten |
2 tablespoons milk |
2 cups dried breadcrumbs |
1 cup wild rice |
1 cup brown rice |
1/4 cup butter |
1/4 cup olive oil |
1 green bell pepper, chopped |
1 onion, chopped |
1 cup mushroom, chopped |
1/4 cup flour |
1 cup chicken broth |
1 1/2 cups half-and-half or 1 1/2 cups whole milk |
Directions:
1. Flatten chicken breasts between waxed paper.
2. In small saucepan, melt 2 tablespoons butter and saute onion and garlic until tender. Remove from heat.
3. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
4. Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
5. Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
6. Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside.
7. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9 baking pan. Top with chicken bundles.
8. Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.
9. If you're going to freeze this dish, bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.
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