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Dirty Rice-Stuffed Chicken Breasts

Makes: 8 servings
Prep 45 mins Bake 425°F 50 mins  /375 degrees F
Chicken Breasts Stuffed with Dirty Rice
  • 1  recipe  Roasted Sweet Potato Salad
  • 8  ounces  lean ground pork
  • 1/2  cup  chopped sweet onion (1 medium)
  • 1/2  cup  chopped red sweet pepper (1 small)
  • 1/2  cup  chopped celery (1 stalk)
  • 1  clove  garlic, minced
  • 3/4  cup  cooked white rice
  • 1/4  cup  finely chopped cooked andouille sausage
  • 1/4  teaspoon  salt
  • 1/4  cup  chicken broth
  • 2  cups  corn bread stuffing mix
  • 1/3  cup  mayonnaise
  • 1/4  cup  Creole mustard
  • 8  bone-in chicken breast halves

1. Prepare Roasted Sweet Potato salad. Reduce oven temperature to 375 degrees F.

2. Meanwhile, line a 15x10x1-inch baking pan with parchment paper; set aside. For rice stuffing, in a large skillet cook ground pork, onion, sweet pepper, celery, and garlic over medium heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in cooked rice, sausage, and salt; cool. Drizzle with broth, stirring to moisten.

3. Place corn bread stuffing mix in a shallow dish. In a small bowl combine mayonnaise and mustard. Set aside.

4. To stuff each chicken breast, loosen skin from meat. Spread about 1/3 cup of the rice stuffing over meat; pull skin down over stuffing. Generously spread meaty portions of chicken with mayonnaise mixture, then dip tops of chicken breasts into corn bread stuffing mix to coat. Arrange chicken, meaty sides up, in the prepared baking pan.

5. Bake for 50 to 60 minutes or until chicken is no longer pink (170 degrees F). Serve chicken with sweet potato salad.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chicken Breasts Stuffed with Dirty Rice)
  • Servings Per Recipe 8,
  • cal. (kcal) 635,
  • Fat, total (g) 33,
  • chol. (mg) 141,
  • sat. fat (g) 8,
  • carb. (g) 30,
  • Monounsaturated fat (g) 12,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 48,
  • vit. A (IU) 9864,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 17,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 829,
  • Potassium (mg) 658,
  • calcium (mg) 101,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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