Recipe - Stuffed Chicken Breasts-Modified

4 Boneless Skinless Chicken
Breast Halves, One fourth Inch
Thick
Salt; If Desired
One fourth teaspoon Freshly Ground Pepper
1 One half cup Cooked Wehani (cooked in
chicken broth)
One fourth cup Onion; Minced
One half cup Tomato; Minced
1/3 cup Mozzarella Cheese; Part Skim
Milk, finely shredded
1 teaspoon Italian Seasoning
One fourth teaspoon Cayenne Pepper; To Taste
Vegetable cooking spray

Season chicken breasts with pepper and salt. Combine rice, tomato, cheese,
italian seasoning, choppped onion, and cayenne pepper. Spoon rice mixture
on top of pounded chicken breasts; fold over and secure sides with wooden
toothpicks soaked in water. Wipe off outsides of chicken breasts with paper
towel. Coat a large skillet with cooking spray and place over mediumhigh
heat until hot. Cooked stuffed chicken breasts 1 min. on each side or until
just golden brown. Transfer chicken to shallow baking pan. Since I had
extra rice mixture, I lined the bottom of the casserole with leftover rice
and placed the chicken breasts on top. Bake at 350 F for 15 min. Note: I
did not have Wehani rice so I used Three fourths cup jasmine rice cooked in water.
After the rice was cooked I added 1 Tbsp salt free chicken base to the rice
mixture. Carole Walberg

NOTES : A great dish for entertaining. Each chicken bundle comes with a
surprise inside. It looks like you worked all day. Green peppers and
mushrooms can be added to the rice mixture as well.
Recipe by: Lundberg Family Recipe and USA Rice Council Posted to Digest
eatlf.v097.n199 by "Bob & Carole Walberg" walbergr@mb.sympatico.ca on
Aug 7, 1997