Ingredients
4-6 Servings
| 1 cup | Pastene Italian Arborio Rice | |
| 1/4 cup | Pastene Flavored Breadcrumbs | |
| 1/3 cup | Pastene Grated Parmesan Cheese | |
| 8 | Pastene Tomatoes in oil, drained and chopped | |
| 1 tbsp | chopped fresh oregano | |
| 1 tbsp | Pastene Pesto Basil Sauce | |
| 1 | egg | |
| 4 | skinless, boneless chicken breast halves | |
| 2 tbsp | Pastene Pure Olive Oil | |
| 2 | dry shallots, chopped | |
| 1 cup | chicken stock | |
| 1 tbsp | Pastene Balsamic Vinegar | |
| 1 tbsp | cornstarch | |
| salt and pepper |
Directions
- Preheat oven to 350В°F (180В°C).
- In a bowl, combine rice, bread crumbs, parmesan, sun-dried tomatoes, oregano, pesto sauce, and egg. Season with salt and pepper; set mixture aside.
- With a sharp knife, cut almost through chicken breasts lengthwise and open flat. Cover one half with rice and breadcrumb mixture; roll and tie closed with kitchen string.
- Heat olive oil in a skillet over medium-high heat. Cook chicken breasts until browned all over. Arrange chicken on a baking sheet and bake in oven 12- 15 minutes, or until chicken is cooked through.
- Meanwhile, add shallots, chicken stock, and vinegar to pan juices in skillet. Cook about 5 minutes. Dissolve the cornstarch in a little cold water and stir into skillet to thicken sauce. Serve sauce over slices of chicken with stuffing.