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  • fussfreecookingI was challenged by Chantelle from @fatmumslim to create a dinner using secret ingredients in the @SunRice Recipe Box challenge. This recipe was inspired by brown rice stuffed turkey I made for Christmas many moons ago.

    Ricotta & Rice Stuffed Chicken Breasts with Mushroom Gravy

    Serves 6
    Stuffed chicken:
    Cooking oil
    1 garlic, finely chopped
    1/2 cup @SunRice Medium Grain Rice
    2 sprigs thyme
    3/4 cup baby spinach
    Salt & pepper to taste
    100g ricotta
    4 chicken breasts fillets (1.2kgs)
    8 toothpicks

    Gravy:-
    1 French shallot, finely chopped
    100g brown mushrooms, sliced
    1 Tbsp butter
    1 tsp cooking oil
    1 Tbsp all-purpose flour
    1 cup chicken broth
    1/4 cup water
    Salt and pepper to taste

    Methods:-
    In a medium size non-stick saucepan, add cooking oil, thyme, garlic & sauté until aromatic. Add @SunRice medium grain rice & stir well. Cook rice according to packet instructions - simmer for 15-20 minutes or until it is cooked. Stir in baby spinach & ricotta. Season with salt & pepper. Cut a “chicken breast pocket” by sliding a paring knife at the thickest part of the chicken breasts. Gently cut the pocket by backwards & forwards motion right down to the end of the chicken breasts. Fill the pockets with rice stuffing & secure each opening with two toothpicks. Season the chicken with salt & pepper. In a large deep pan over medium low heat with oil, place chicken presentation side down. Turn to cook the other side when you see half of depth of the chicken has turned opaque. Once both sides have turned golden brown, transfer to a plate & set aside. For the gravy, heat butter & oil over medium heat in the same pan. Add shallot & mushrooms. Cook, stirring for 3 minutes or until lightly browned. Add flour, cook, stirring for 1 minute. Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming. Cook, stirring for 3 minutes or until sauce boils & thickens. Add water & season with salt & pepper. Return chicken to the pan & let it simmer for about half a minute each side, covered. Remove chicken from the gravy & allow them to rest for half a minute. Slice & serve with the gravy, roast potatoes & vegetables.

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  • ninedoorsvintageLooks divine
  • seamoresnycnice one!
  • lifestyle_breakthroughInspiring! 😊
  • sunrice😍😍😍
  • thegracedarlinghotel👍 👍 👍
  • intertainappThis is awesome!
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