Feta and Broccoli Stuffed Chicken Breasts, Rice and Beans

Submitted by: Stephen Burke

Serves: 4

Ingredients

2 cups Broccoli florets
2 x Green Onions
1/2 cup Crumpled Feta Cheese
1 tsp Mrs.Dash Original Seasoning
1 tsp Prepared Garlic Per Breast
4 x Chicken Breasts, Boneless-Skinless (Approximately 1.50 lbs / 675 gms)
Reserved Broccoli Mixture
Toothpicks
1 tsp Olive Oil
1/2 cup Dry White Wine (Can be non-alcoholic from the grocery store)
1 can Chicken Broth (10 oz / 284 ml)
1 1/2 cups Basmati Rice
3 cups Water
4 cups Mixed Frozen Beans (If not available use all green beans)
1 tsp Butter
1/2 tsp Lemon Pepper
1 tbsp Soy Sauce

Method

Take out equipment and ingredients. Preheat oven to 375 degrees F.
Finely chop broccoli and green onion adding to a small bowl as you cut.
Stir in crumbled feta and spice. Set aside.
Slice the thickest part of the breast not all the way through. Turn the knife away from you, slicing the breast in half width-wise not all the way through.
Do the same with the other side. This will make a large thin piece of chicken.
Smear garlic on one side of each chicken breast.
Spoon equal amounts of the broccoli mixture in the centre of each large piece, on top of the garlic, and roll the breast around the stuffing and securing with a toothpick.
Heat oil in a large flat fry pan at med-high. Brown all sides of the rolled chicken. Add wine and chicken broth to pan after all the breasts have browned. Let simmer at med heat, turning once or twice, until liquid mostly evaporates.
Meanwhile: Combine rice and water in a large microwave safe pot or casserole with lid.
Cook at high 10 minutes, stir then medium 10 minutes.
Rinse beans in a colander.
Heat butter in a large stove top fry-pan at med.
Add beans, lemon pepper and soy sauce.
Toss to coat, and then reduce heat to med-low. Cook until beans are hot and tender. Stir often

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