Cheesy Rice-Stuffed Chicken Breasts

A delicious filling of two varieties of cheese, rice and broccoli keeps bird breasts wet and flavourful, whilst a drizzle of ranch dressing finishes matters off. Served with steamed vegetables and a tossed salad, these stuffed bird breasts are sure to grow to be a weeknight preferred.


  • 1 cup frozen broccoli florets, thawed, finely chopped
  • 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch-thickness
  • 1/4 cup Kraft Rancher's Choice Dressing
  • 1 cup Cracker Barrel Shredded Old Cheddar Cheese
  • 2 Tbsp. Philadelphia Brick Cream Cheese, softened
  • 1 cup cooked instant white rice


  1. Preheat oven to 350°F. mix cheeses, rice and broccoli until properly mixed; set apart.
  2. place 2 of the chook breasts in massive freezer-weight resealable plastic bag. Pound fowl with the facet of a heavy can, rolling pin or meat mallet till bird is 1/four-inch thick. eliminate hen from bag; set apart. Repeat with remaining 6 bird breasts, two at a time. vicinity chook, pinnacle-aspects down, on huge slicing board. unfold calmly with stuffing mixture. starting at one in all the short ends, roll up each bird breast tightly. region, seam-facets down, in 13x9-inch baking dish. Drizzle lightly with dressing.
  3. Bake 35 to forty min. or till chicken is cooked through (a hundred and seventy°F).

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