Cheesy Broccoli-Stuffed Chicken With Tomato Rice
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
59
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 small
Shallot (minced)3 cup
White Rice (converted)1 tsp
Lemon Zest (grated)1 tsp
PaprikaDirections:
1
Preheat the oven to 450 degrees F
2
Heat 1 teaspoon olive oil in a small saucepan over medium heat
3
Add the shallot and cook, stirring occasionally, until softened, about 3 minutes
4
Stir in the rice until well coated
5
Add the tomato sauce and 3/4 cup water
6
Bring to a boil, then reduce the heat to a simmer
7
Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes
8
Remove from the heat and set aside, covered
9
Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside
10
Line a rimmed baking sheet with foil
11
Cut three deep slits across the top of each chicken breast at an angle (do not cut through)
12
Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika
13
Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet
14
Roast until the chicken is just cooked through, 12 to 15 minutes
15
Fluff the rice with a fork
16
Stir in the parsley and season with salt and pepper
17
Serve with the chicken
18
Photograph by Ryan Dausch