Rice Stuffed Chicken Breasts

8 chicken breasts
1/4 cup butter
Poultry seasoning
1 tbs lemon juice
1 tbs Worcestershire sauce
1 lb ground chuck
2 cups cooked rice
1 lg onion, chopped
1/2 cup celery, chopped
2 tbs butter
1 can cream of chicken soup
Parsley for garnish

Saute onions and celery in melted butter until clear. Add meat and cook until light brown. Add chicken soup, plus 1/2 can water. Salt and pepper to taste and cook 10 minutes. Add cooked rice and stir well. Set aside and prepare chicken breast as follows: Remove bones from breasts and season with salt, pepper and poultry seasons. Place 1 tbs of stuffing in each breast, roll up, fold skin of chicken under and fasten with toothpicks. Melt butter (2 tbs), add lemon juice, Worcestershire, and garlic and with brush spread over chicken. Sprinkle with paprika. Place breasts in roasting pan, skin up, and bake in 325F oven for 45 minutes to 1 hour. Baste at intervals.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana