California Stuffed Chicken Breasts

4 oz goat cheese
2 tbs dried basil leaves or 1/4 cup chopped fresh basil
2 cloves garlic, minced
6 whole sun dried tomatoes, drained well. and finely chopped
3 tbs chopped pitted ripe olives
1-2/3 cups water
1 tbs butter or margarine
One 5.2 oz pkg Uncle Ben's Country Inn Brand vegetable Rice Medley with Chicken Flavor
4 chicken breast halves, skinned and boned
Butter or margarine, softened (about 1/7 cup)
1 cup fresh bread crumbs, seasoned with salt and pepper, if desired

Combine goat cheese, basil, garlic, tomatoes and olives. Set aside. Combine water, 1 tbs butter and contents of rice, seasoning and almond packets in medium saucepan. Bring to a boil. Cover tightly and simmer 20 to 25 minutes, or until all water is absorbed. Meanwhile, cut pocket lengthwise in each breast, being careful not to cut through ends. Divide goat cheese stuffing evenly between the four pockets. Secure with picks if necessary. Coat each chicken breast with softened butter. Roll in bread crumbs. Bake at 450F for 15 minutes or until cooked through. Serve immediately with rice.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana