Caprese-Stuffed Chicken and Rice Casserole
Caprese-Stuffed Chicken and Rice Casserole with Brussels Sprouts is a flavorful dish perfect for dinner any night of the week.
Calories per serving: 295kcal
Ingredients
- 1 teaspoon (0.99 teaspoon) *Olive oil
- 1 cup (185 g) Rice, long-grain
~~ Chicken ~~
- 3 (3) Chicken breast, halved
- 3 tablespoon (2.96 tablespoon) *Sun-dried tomatoes, chopped
- ½ cup (70 g) Roasted Red Peppers
- ½ pound (226.8 g) Fresh mozzarella cheese, sliced
- ¼ cup (6 g) Fresh basil, whole leaves
- ¼ teaspoon (0.25 teaspoon) Black pepper, freshly ground
~~ -- Broth -- ~~
- 2 cups (473.18 ml) Water, boiling
- 2 teaspoon (1.97 teaspoon) *Chicken base
- 8 ounce (226.8 g) Brussels sprouts
Instructions
- Mise en Place
- Put oil in the bottom of the skillet or casserole dish. Add the rice and spread it around.
- If you are using chicken breasts with bones, remove the skin and bones. Make a slice in each half breast to make a pocket.
- Spread the breast with the sun-dried tomatoes. Close the breasts up. Set the breasts aside while preparing the remaining ingredients.
- Heat 2 cups of water to boiling and put the chicken base in the bottom of a measuring cup. Add the water and mix thoroughly. Set the broth aside.
- Open the breasts and layer with the roasted red pepper, fresh mozzarella cheese, and fresh basil. Secure the breasts with tooth picks.
- Pour half of the broth over the rice in the casserole. Carefully add the chicken and add the remaining broth.
- Sprinkle freshly cracked black pepper over the chicken.
- Arrange the Brussels sprouts around the chicken.
- Bake in a 350 °F (177 °C) oven for 90 minutes or until the chicken has reached 160 °F (71 °C)and the rice is tender.
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