Chicken stuffed with rice pilaf


"I love this recipe because its simple, and it taste like something you would get at a 5 star restaurant. I serve it over rice, with steamed vegetables. This recipe is one i made on my own for a college application, and i wanted to get some reviews before i submitted it."
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50 servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. 1.) Place rice and chicken broth into a pot. Bring to a boil. Reduce heat to low, add broccoli, 1 tsp. salt, butter, 1 tsp. pepper, and ½ garlic clove, cover and cook for 20 minutes.
  2. 2.) Wash chicken breasts; season both sides with salt, bouillon, meat tenderizer, pepper, garlic, and bell pepper.
  3. 3.) Cut a slice into the thick part of the breast. Try to make the hole inside the chicken as deep as ¾ your middle finger, and 2 fingers wide.
  4. 4.) Take rice pilaf off heat, and spoon the pilaf inside of the chicken. Stuff the chicken until the pilaf is falling out.
  5. 5.) Secure the pilaf with tooth picks. 2-3 tooth picks depending on the size of the chicken breast.
  6. 6.) In a skillet, combine the white wine and the chicken. Cook covered on medium low for 3o minutes.
  7. 7.) After 30 minutes are up, pour in the whipping cream, cook on low for 10 more minutes.
  8. 8.) Thicken gravy with flour to your liking.


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