Stuffed Chicken Breast Casserole
 
prep time 50 minutes / bake time 20-25 minutes 
 
1-1/2 cup  wild rice, rinsed
4-1/2 cup  water
6   skinless, boneless breast halves, rinsed and patted dry
6 oz.  fontina cheese, cut into 6 equal strips
2   tbspns butter
1/2 lb.  fresh shitake mushrooms, cleaned, stemmed, and caps thickly
  sliced
2 medium  leeks, white parts only, well rinsed and chopped
12   oilpacked sun-dried tomatoes, drained and finely chopped
3   garlic cloves, minced
3 Tbsp  minced fresh basil leaves or 1 tblspn dried, crumbled
1-1/2 Tbsp  minced fresh thyme leaves or 1 1/2 tspns dried,
  crumbled
6 slice  bacon
1/4 cup  white wine
  chopped fresh parsley for garnish
 
in a medium saucepan, bring wild rice and water to a boil. reduce 
heat, cover and simmer until rice is almost tender, about 45 minutes. 
drain well. 
meanwhile, place chicken breasts one at a time between 2 sheets of 
plastic wrap and, using the flat surface of a meat mallet or a 
rolling pin, pound to about 1/8 inch thickness. lay a piece of 
fontina in middle of each chicken breast. set aside. 
lightly butter a shallow 3-quart casserole . in a large skillet, melt 
butter over medium heat. add mushrooms and leeks and sauté until 
vegetables are soft, about 5 minutes. set aside. in a small bowl, 
mash together sun-dried, garlic, basil and thyme. set aside. 
 
place 1 tbsp (2 tspns if using dried herbs) of the sun-dried tomato 
mixture on each breast. starting with the narrow end, roll up chicken 
to enclose filling. repeat until all chicken breasts are stuffed. 
preheat oven to 425 degrees. in a large skillet, cook bacon for 3 
minutes, until the fat is rendered. remove to paper towels to drain 
briefly. spiral-wrap each chicken bundle with one slice of partially 
cooked bacon. place chicken bundles on top of rice. 
pour wine over casserole. bake uncovered, until chicken is no longer 
pink when tested with a knife (don't cut through to the filling), 20 
to 25 minutes. if desired, garnish with chopped parsley just before 
serving. 
 
serves 6 
 
1 serving: calories= 679 / protein= 69 g / total fat= 25 g / (11.8 
fat saturated) / carbos= 42 g / sodium= 566 mg / cholesterol= 185 
mg / dietary fiber= 4 g 
 
 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 4292) Mirror: rec.food.recipes: Tue, Dec 21, 2004


Recipes by Category
AppetizersBean SaladsBeansBiscuits
BreadsBrowniesBurgersCakes
CasserolesCheeseChickenChili
CobblersCookiesCrockpotDips
DressingsFruit SaladsJamsJellies
MarinadesMoussesMuffinsPancakes
PastaPasta SaladsPastriesPesto
PiesPilafsPizzaPolenta
Potato SaladsPreservesPuddingsRelishes
RiceSaladsSalsasSalmon
SandwichesSaucesSconesSnacks
SoupsSpicesSpreadsStews
StocksStuffingTartsTrifles
VeganVegetarianWaffles


Recipes by Region
AfricanAmishArmenianAustralian
BasqueBelgianBrazilianBritish
BurmeseCajunCanadianCaribbean
ChineseDanishDutchEgyptian
EthiopianFilipinoFinnishFrench
GermanGreekHawaiianHungarian
IndianIndonesianIrishItalian
JapaneseKoreanLebaneseMexican
Middle EasternMoroccanNorwegianPersian
PeruvianPolishPortugueseRussian
ScottishSerbianSingaporeSpanish
SwedishThaiTibetanTurkish
UkrainianVietnameseWelsh
Related Recipes
Stuffed Chicken Breast Casserole
Stuffed Chicken Breasts
Crab Stuffed Chicken Breasts
picnic stuffed chicken breasts
Brie-Stuffed Chicken Breasts
Cranberry Stuffed Chicken Breasts
involtini di pollo (stuffed chicken breasts)
Crockpot Chicken Stuffing Casserole
chicken and cornbread stuffing casserole
Breast of Lamb Stuffed with Hearts of Artichokes
Peanut Chicken Breasts
Chicken Breast Romano
Chicken Breast Dish
Chicken Breast (3) Collection
parmesan chicken breasts
Chicken Breasts Romano
Italian Chicken Breasts
walnut chicken breasts
Taco Chicken Breasts
broiled dijon chicken breasts

>> More Related Recipes