Roast Breast of Chicken with Mushroom and Wild Rice Stuffing | Midwest Living

Roast Breast of Chicken with Mushroom and Wild Rice Stuffing

Roast Breast of Chicken with Mushroom and Wild Rice Stuffing

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  • Makes: 6 servings
  • Prep 40 mins
  • Chill 2 hrs
  • Bake 30 mins

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  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 small clove garlic, minced
  • 8 ounces fresh mushrooms, finely chopped
  • 1/4 cup whipping cream or heavy cream
  • 1 cup cooked wild rice
  • 1/3 cup soft bread crumbs (1/2 slice)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 skinless, boneless chicken breast halves (1-1/2 pounds total)
  • Nonstick cooking spray


  1. For stuffing: In large skillet, melt 1 tablespoon of the butter over medium heat. Add onion, celery and garlic. Cook 8 to 10 minutes or until tender, stirring occasionally. Add mushrooms. Cook over medium-high heat for 6 to 8 minutes or until mushrooms are tender and most of the liquid is evaporated, stirring occasionally. Add cream. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in rice, bread crumbs, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and chill at least 2 hours before using.
  2. For chicken: Make a horizontal pocket in each chicken breast half by cutting from one side almost to, but not through, the other side. Spoon chilled stuffing into chicken pockets. Don't worry if the stuffing isn't totally enclosed by the chicken.
  3. Line a 15x10x1-inch baking pan with foil; coat foil with nonstick cooking spray. Arrange stuffed chicken breast halves in foil-lined pan.
  4. Melt the remaining 1 tablespoon butter and brush atop chicken breast halves. Season with additional salt and black pepper. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until internal temperature of chicken breast halves reaches 170 degrees F on an instant-read thermometer. Makes 6 servings.

Make Ahead Tip

  • Prepare as above through step 3. Cover and chill stuffed chicken breast halves up to 24 hours. Uncover and continue as directed in step 4.

Nutrition Facts

(Roast Breast of Chicken with Mushroom and Wild Rice Stuffing)

Servings Per Recipe 6, pro. (g) 29, iron (mg) 1, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 24, Polyunsaturated fat (g) 1, Riboflavin (mg) 0, chol. (mg) 90, Niacin (mg) 14, sat. fat (g) 5, Potassium (mg) 471, cal. (kcal) 240, calcium (mg) 30, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 225, sugar (g) 1, carb. (g) 10, vit. C (mg) 3, Fat, total (g) 9, Thiamin (mg) 0, vit. A (IU) 292

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