Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup cooked kahikatea rice
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Meat mallet
- Toothpicks
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the cooked kahikatea rice, mushrooms, onions, garlic, parsley, thyme, rosemary, Parmesan cheese, salt, and pepper.
3. Lay the chicken breasts flat on a cutting board and use a meat mallet to pound them to an even thickness.
4. Spoon the kahikatea rice mixture onto each chicken breast, spreading it out evenly. Roll up the chicken breasts and secure them with toothpicks.
5. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for 2-3 minutes on each side, until browned.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.
7. Remove the toothpicks and slice the chicken breasts before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 14g
Carbohydrates: 25g
Protein: 36g
Substitutions for ingredients:
- Any type of cooked rice can be used instead of kahikatea rice.
- Any type of cheese can be used instead of Parmesan cheese.
- Any type of herbs can be used instead of parsley, thyme, and rosemary.
Variations:
- Add chopped nuts or dried fruit to the kahikatea rice mixture for extra flavor and texture.
- Use chicken thighs instead of chicken breasts for a more budget-friendly option.
- Use ground chicken instead of whole chicken breasts for a quicker cooking time.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use toothpicks to secure the chicken breasts closed and prevent the stuffing from falling out.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover stuffed chicken breasts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken breasts in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the sliced stuffed chicken breasts on a bed of cooked vegetables or a side salad for a colorful and nutritious meal.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the chicken breasts are too thick, they may not cook through in the allotted time. Pound them thinner or increase the baking time as needed.
- If the stuffing is too dry, add a splash of chicken broth or olive oil to moisten it.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked.
- Use a meat thermometer to check the temperature of the chicken.
Food history:
Kahikatea rice is a type of rice that is grown in New Zealand. It is known for its nutty flavor and chewy texture.
Flavor profiles:
The kahikatea rice stuffing is savory and herbaceous, while the chicken breasts are tender and juicy.
Serving suggestions:
Serve the stuffed chicken breasts with a glass of white wine or a cold beer for a refreshing accompaniment.
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Region: New Zealand