Best Five Jewel Rice Stuffed Chicken Breast With Hot Sour Sauce Recipes

ASIAN RICE-STUFFED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cook the rice as the label directs. Transfer to a medium bowl. Toast the sesame seeds in a medium nonstick skillet over medium-high heat, stirring occasionally, until browned, 3 to 5 minutes. Add to the rice.
• Return the skillet to medium-high heat. Add the vegetable oil, then add the shallot, water chestnuts and ginger. Cook, stirring, until the shallot is tender and lightly browned, about 3 minutes. Add to the rice.
• Mix 1 tablespoon soy sauce with 1 teaspoon honey until smooth. Stir into the rice along with half the scallions; season lightly with salt and pepper.
• Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book; season with salt and pepper. Divide the rice among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks. Rub with the remaining 1 teaspoon each soy sauce and honey; season with salt and pepper.
• Transfer the chicken to a baking sheet. Drizzle with vegetable oil and roast until a thermometer inserted into the stuffing registers 165 degrees F, 20 to 25 minutes. Discard the toothpicks and sprinkle the chicken with the remaining scallions.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

FIVE-JEWEL-RICE-STUFFED CHICKEN BREAST WITH HOT SOUR SAUCE

Steps:

• Preheat oven to 400ºF; coat a baking sheet or broiler pan with nonstick spray.
• Bring broth to boil in a small saucepan over med-high heat; add rice.
• Cover pan.
• Reduce heat to low, simmer rice 20 minutes.
• Remove rice from heat.
• Stir in almonds, water chestnuts, scallions, garlic, salt & pepper.
• Combine 2 T vinegar, 2 T hoisin sauce and 1 T sesame oil in small bowl.
• Cut a pocket in each chicken breast with a pairing knife, being careful not to completely split the breast.
• Spoon about 1/3 cup mixture into each pocket.
• Seal opening with a toothpick, if needed.
• Heat oil in a large sauté pan over medium high heat.
• Place chicken in pan, smooth side down; sauté until golden, about 5 minutes.
• After browning one side of chicken in a skillet, flip it raw side down, onto a baking sheet to roast.
• Baste chicken with hoisin mixture sprinkle with sesame seeds.
• Roast chicken 20 minutes or until stuffing (not chicken) reaches 165ºF on an instant read thermometer.
• Heat jam, 2 T vinegar, 1 T ketchup, and 1 tsp chili garlic paste or chili garlic sauce in a small skillet over medium heat.
• Bring sauce to a boil, whisking often; remove from heat.
• Serve each chicken breasts with 2 T sauce, garlic green beans, sliced tomato salad and a nice bottle of wine.