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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sliced fresh mushrooms

  2. 3/4 cup uncooked long-grain rice

  3. 1/4 cup chopped onion

  4. 1/4 cup chopped celery with leaves

  5. 1/4 cup butter

  6. 1 1/2 cups water

  7. 1 1/2 teaspoons salt

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon dried thyme

  10. 1/4 teaspoon pepper

  11. 1/3 cup chopped pecans, toasted

  12. 6 bone-in chicken breast halves

Instructions Jump to Ingredients ↑

  1. In a saucepan, saute mushrooms, rice, onion and celery in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in pecans. Cool slightly.

  2. Stuff 1/2 cup of rice mixture under the skin of each chicken breast.

  3. Place in a greased 13 x 9 x 2-inch baking dish.

  4. Bake, uncovered, at 350 °F (175°C) for 1 1/2 hours or until juices run clear.

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