Recipes and Cooking Stuffed Chicken Breasts with Vegetable Rice 3.8 (5) Try this twist on the classic chicken and rice recipe. Spinach, basil and cheese make each bite of this stuffed chicken breast full of flavor. Serve with vegetable rice for a baked chicken dish your family is sure to love. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 13, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cook Time: 45 mins Bake Time: 30 mins Stand Time: 5 mins Total Time: 1 hrs 55 mins Servings: 4 Yield: 4 chicken breasts plus 2 2/3 cup rice Jump to Nutrition Facts Ingredients 4 5-6 ounce skinless, boneless chicken breast halves 2 cup fresh spinach leaves ¼ cup fresh basil leaves ¼ cup shredded Parmesan cheese (about 1 ounce) 1 tablespoon olive oil 2 teaspoon olive oil 1 ½ cup sliced fresh mushrooms (4 ounces) ¼ cup chopped onion 2 cloves garlic, minced ⅔ cup uncooked regular brown rice 1 ⅓ cup reduced-sodium chicken broth ½ teaspoon dried Italian seasoning, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 cup seeded and chopped roma tomatoes (3 medium) Nonstick cooking spray Directions Preheat oven to 350°F. Line a baking sheet with foil; set aside. Using a sharp knife, cut each chicken breast half horizontally through the thickest portion to, but not through, the opposite side. Lay each breast open. In a small food processor combine spinach, basil, 2 tablespoons of the cheese, and the 1 tablespoon oil. Cover and process until well mixed. Spread mixture onto cut surfaces of chicken and fold closed; set aside. In a medium saucepan heat the 2 teaspoons oil over medium heat. Add mushrooms, onion, and garlic; cook for 5 to 6 minutes or just until mushrooms are tender, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Add broth, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tomatoes. Cover and let stand for 5 minutes. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Cook chicken in hot skillet for 4 to 5 minutes or until brown, turning once. Place chicken on the prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture. Rate it Print Nutrition Facts (per serving) 380 Calories 12g Fat 30g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 380 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 94mg 31% Sodium 608mg 26% Total Carbohydrate 30g 11% Total Sugars 3g Protein 38g Vitamin C 18.5mg 93% Calcium 125mg 10% Iron 2.6mg 14% Potassium 892mg 19% Folate, total 83.3mcg Vitamin B-12 0.4mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.