Rice Stuffing For Chicken

Side of each chicken breast half to form pocket. For a very decadent stuffing use the bacon fat to cook the onions and celery and if needed add some butter.

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Rice stuffed chicken is a deliciously savory main dish thats perfect for weeknight dinners company or special Shabbat celebrations.

Rice stuffing for chicken. Your rice should be 90 cooked. Divide the sticky rice mixture among the four butterflied chicken breasts folding them over to seal and use a couple toothpicks to secure the butterflied halves together. Spoon remainder into a lightly buttered baking dish.

Cut the backbone out of the chicken using kitchen scissors or shears. Instructions Preheat the oven to 400 degrees Fahrenheit. If you dont have a lid cover it firmly with a piece of foil.

Stuff cavity loosely with Rice Mixture. In a cast iron skillet over medium high heat add the vegetable oil. Cook the rice according to the package directions slightly undercooking it.

While the rice. Season the chicken generously with salt and. Sear the chicken breasts.

Cube and fry 4 slices of thick bacon drain the fat and mix with the stuffing before baking. I use basmati or jasmine rice for the stuffing varieties not typically used for a Greek stuffed chicken. At 350 degrees for.

Heat oven to 350 degrees. This recipe comes to me by way of my. Spoon 13 cup of cooked rice mixture into each pocket.

Savory is a classic poultry herb but rosemary or thyme complements the flavor of chicken and game hens beautifully. You can bake the leftover stuffing in a small baking dish or casserole.

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