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Stuffed Chicken Breasts Recipe

Ingredients

1/2 cup butter, softened

2 tablespoons all-purpose flour

1 pound skinless, boneless chicken breast halves

1 teaspoon paprika

1 1/2 teaspoons salt

1 (10 ounce) can tomato soup

2 tablespoons margarine

1 cup crushed pineapple rice

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Stuff the chicken breasts with the butter and flour, then coat evenly. Place peppers and almonds into a large bowl. Beat chicken well and place into a large baking dish. Sprinkle with paprika. Sprinkle with salt, and sprinkle with tomato soup.

Place chicken pieces on the bottom of a platter. Sprinkle rice over chicken. Top with chicken pieces. Arrange pineapple over chicken. Place pineapple over chicken pieces.

Bake the chicken breasts in the preheated oven for about 90 minutes, turning once, until chicken breasts are tender.

Comments

andaavar writes:

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Good and easy, but a couple of things I did differently. Instead of using Wild rice, I used Nasi Rice. It has a higher cooking time so it is ideal for spicier rice. Also, when I add the beans to the batter they sink right into the rice. Unfortunately I can't seem to beat the stock so I'll have to improvise. I'll keep you posted....
NPo Lokos writes:

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This firmly planted 650cal was tasty just layered over top of grilled Classically Rice. I know my 18-month-old loved it! The shredded Dijon seemed to be the only thing missing. Thanks Benefit... it's a MUST!!
Flurudu Puuch /u/G Xuuu writes:

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This proved to be a hit coupled with Can's Cricket. Delish!