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Stuffed Chicken Breasts with Rice

By Swoood

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Rate this recipe 2.2/5 (35 Votes)


  • 8 boneless
  • skinless chicken breast halves
  • 4 tablespoons olive oil
  • divded (1+3)
  • 1 onion
  • finely chopped
  • 1 clove garlic
  • crushed
  • or 1/2 teaspoon of chopped garlic
  • 1 cup finely chopped sun-dried tomatoes packed in olive oil
  • 1 cup chopped marinated artichoke hearts
  • 1 cup crumbled feta
  • 1/2 cup chopped fresh parsley
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups whole-wheat bread crumbs
  • 2 cups rice
  • 6 cups water
  • 8 ounces sliced mushrooms
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1+1/2 cups low fat milk


Servings 8
Level of difficulty Average
Cost Average budget


Step 1

Using the flat side of a wide skillet, flatten chicken breasts between plastic wrap until 6mm thick

Step 2

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add onion and cook, stirring often, until softened and golden. Add garlic and cook, stirring, for 30 seconds. Stir in sun-dried tomatoes, artichoke hearts, feta, and parsley. Remove from heat

Step 3

Divide vegetable mixture over the chicken breast, rolling them up to hold filling. Thread a toothpick at the seam of each roll to secure

Step 4

In a wide shallow dish, beat eggs with milk. Spread bread crumbs onto a large plate. Dip chicken rolls in egg, allowing excess to drip off, and then roll in crumbs, coating all sides. Refrigerate while you cook rice.

Step 5

Cook rice for 10 minutes less than usual.

Step 6

Add mushroom and cook, stirring often, until mushrooms are tender and lightly browned. Sprinkle with flour, stirring to combine. Pour in chicken broth and milk and bring to a simmer. Lower heat and cook, stirring often, until thickened.

Step 7

Add rice to skillet, stirring to combine. Pour rice mixture into a 13 x 9 inch baking dish or aluminum pan. Top with chicken rolls. Cover with foil and bake for 30 minutes.


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