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Saturday, August 14, 2010

Pesto Rice-Stuffed Chicken

Servings: 4
Preparation Time: 20 minutes, Start to finish: 45 minutes
Serving suggestions:  Salad, grilled vegis
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1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 chicken breasts (8 ounces each) - OR - pork chop, turkey breast
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

1.    In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.

2.    Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.

3.    In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

4.    Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks.

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