stuffed chicken breast

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts
• 1 tbsp Olive Oil
• 1/2 cup Wild Rice Blend
• 1 cup Chicken Broth
• 8 oz Cremini Mushrooms, sliced
• 1/2 cup Onion, diced
• 2 cloves Garlic, minced
• 1/4 cup Breadcrumbs
• 1/4 cup Parmesan Cheese, grated
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut a pocket horizontally into each chicken breast, being careful not to cut all the way through.
3. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms are softened, about 7 minutes.
5. In a bowl, combine wild rice blend, cooked mushroom mixture, breadcrumbs, parmesan cheese, thyme, salt, and pepper.
6. Stuff the mixture into the chicken breasts, ensuring they are firmly packed.
7. Place stuffed chicken breasts in a baking dish.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
10. Let rest for 5-10 minutes before serving.

Notes

• For easier stuffing, you can use a small spoon or piping bag.
• To prevent the chicken from drying out, consider adding a tablespoon of butter to the stuffing mixture.
• Serve with your favorite sides such as roasted vegetables or mashed potatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.