Description
This mouthwatering dish features juicy baked stuffed chicken breasts filled with a delicious mixture, served alongside a flavorful wild rice pilaf.
Ingredients
Scale
- 4 pieces chicken breasts, boneless and skinless
- 1 cup cream cheese, softened
- 1 cup spinach, cooked and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups wild rice
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together cream cheese, cooked spinach, feta cheese, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Take each chicken breast and make a pocket by slicing it horizontally without cutting all the way through.
- Stuff each chicken breast with the cheese and spinach mixture, securing with toothpicks if necessary.
- Place the stuffed chicken breasts in a greased baking dish and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and juices run clear.
- Meanwhile, in a saucepan, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Add wild rice and chicken broth to the saucepan. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes or until rice is tender.
- Remove the chicken from the oven and let it rest for a few minutes before slicing.
- Serve the stuffed chicken breasts with wild rice pilaf on the side.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast with rice
- Calories: 450
- Sugar: 2
- Fat: 25
- Carbohydrates: 20
- Fiber: 3
- Protein: 40
Keywords: stuffed chicken breast, baked chicken, wild rice pilaf, healthy dinner, easy recipe