Stuffed Bacon Chicken with Rice
4 boneless
skinless chicken breast halves
¼ tsp salt
¼ tsp pepper
1 pkg. (8
oz) Cream Cheese, softened
4 green
onions, chopped
1 tsp minced
fresh tarragon or ¼ tsp dried tarragon
8 turkey
bacon strips
¼ cup
butter, melted, divided
2 cups
uncooked long grain rice
2 ¼ cups
chicken broth
3 garlic
cloves, minced
¼ cup lemon
juice
3 Tbsp
snipped fresh dill or 1 Tbsp dill weed
2 tsp grated
lemon peel
1 Tbsp
minced fresh parsley
1. Cut each chicken
breast horizontally in half; sprinkle with salt and pepper
2. In a small bowl,
combine the cream cheese, onions, and tarragon; spread over chicken. Roll up from a shot side; wrap each with a
bacon strip. Place seam side down in a
greased 13 in. x 9 in baking pan.
Drizzle with 1 Tbsp butter
3. Cover and bake at
375 for 20-25 minutes or until a meat
thermometer reads 170. Broil 4-6 in.
from the heat for 2-3 minutes or until lightly browned.
4. Meanwhile, in a
large saucepan, bring rice, broth and garlic to a boil. Reduce heat; cover and simmer for 15-18
minutes or until liquid is absorbed and rice is tender. Stir in the lemon juice, dill, lemon peel and
remaining butter.
5. Serve
chicken over rice; drizzle with pan juices.
Garnish with parsley.
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