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Brown Rice And Mushroom Stuffed Chicken Breast



Servings: 4  |  Prep Time: 15 minutes


1 tsp olive oil

1 cup mushrooms, diced

3 tbsp slivered almonds

1 cup water

1/2 cup instant brown rice

4 4-oz boneless, skinless chicken breasts

1/4 tsp salt (optional)

1/2 tsp ground black pepper

1 tsp dried thyme

Cooking spray


Nutrition Facts


Calories 260

Carbohydrate 20g

    Dietary Fiber 2g

    Sugar 1g

Fat 8g

Sodium 70mg


  1. Preheat oven to 350ºF.
  2. In a medium saucepan, heat oil over medium-high heat. Add mushrooms; sauté 4-5 minutes. Add almonds and sauté 2 more minutes.
  3. Add water and brown rice to saucepan and bring to a boil. Reduce heat; cover and simmer for 10 minutes (or according to rice package directions).
  4. Place one chicken breast on a cutting board and cover with plastic wrap. Pound meat with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat this process for the other three breasts. Set aside.
  5. Spread 1/4 cup rice mixture on one side of the pounded chicken breast. Roll breast and secure the seam with a toothpick. Repeat procedure for remaining three chicken breasts.
  6. Sprinkle all sides of rolled chicken breasts with equal amounts of salt (optional), pepper, and thyme. Coat a glass or metal baking dish with cooking spray and place chicken in dish seam side down. Bake for 30 minutes or until chicken is done.
  7. To serve, remove toothpicks and slice each piece into five rounds.

Fun Facts / Cooking Tips

If you have any rice left over from this recipe, serve chicken breast on a small bed of rice.



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