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    Stuffed Chicken Breasts

    Source of Recipe


    List of Ingredients

    1-1/2 cups sliced fresh mushrooms
    1-1/3 cups uncooked instant rice
    1/4 cup chopped onion
    1/4 cup chopped celery leaves
    1/4 cup butter or margarine
    1-1/2 cups water
    1-1/2 teaspoons salt
    1/2 teaspoon dried oregano
    1/2 teaspoon rubbed sage
    1/2 teaspoon dried thyme
    1/4 teaspoon pepper
    1/3 cups chopped pecans, toasted
    6 bone-in chicken breast halves


    In a saucepan, sauté mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 - 7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. Stuff 1/2 cup of rice mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until juices run clear. Yield: 6 servings




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