Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup wild rice, rinsed and drained
- 2 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or your choice)
- Olive oil for drizzling
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until rice is tender and liquid is absorbed.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add onion, celery, bell pepper, and garlic. Sauté until vegetables are softened, about 5-7 minutes.
- Once the rice is cooked, fluff it with a fork and add the sautéed vegetables, thyme, rosemary, salt, and pepper. Mix well.
- Cut a pocket into each chicken breast. Stuff the pockets with the wild rice pilaf mixture, ensuring they are filled but not overflowing.
- Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and season with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- In the last 5 minutes of baking, sprinkle cheese on top of each chicken breast and return to the oven until melted.
- Remove from the oven and let rest for a few minutes before garnishing with fresh parsley and serving.
Notes
- Feel free to add other vegetables to the stuffing, such as mushrooms or spinach.
- For extra flavor, marinate the chicken breasts in your favorite marinade before stuffing.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sodium: 600
- Fat: 15
- Carbohydrates: 44
- Protein: 30
Keywords: stuffed chicken breast, baked chicken recipe, wild rice pilaf, healthy chicken dinner, easy chicken recipe