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Rita Moreno’s Stuffed Chicken Breast and Rice Recipe

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This recipe for Rita Moreno’s Stuffed Chicken Breast and Rice is from Big Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rice
1 Red bell pepper, julienned
2 carrots, julienned
2 tablespoons butter
1 cup rice
1 can chicken broth
water

Chicken
4 boneless chicken breast, pounded flat
1 zucchini, julienned
1 carrot, julienned
¼ cup parsley, chopped
1 teaspoon thyme
1 can cream of mushroom soup
Directions:
Directions:
To prepare rice: heat butter in a pan over medium high heat, add bell pepper and carrot and saute. Add rice and mix. Add chicken broth and 1 can of water. Cook until done.
To prepare chicken: place zucchini, carrot, parsley and thyme on top of chicken breast. Roll up. Brown in pan with a little bit of oil over medium high heat. Turn down heat to medium low. Pour cream of mushroom soup over the chicken breast and simmer for about 30 minutes until done. Slice rolls and serve with rice.

 

 

 

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