CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE

CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE image

Yield 4 people

Number Of Ingredients 18

One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter
1/4 cup butter or margarine
1 cup onion, chopped
2 cups mushrooms, sliced
1/2 teaspoon dried thyme
1 teaspoon lemon zest, grated
1/3 cup lemon juice
1 cup water
1/2 cup feta cheese, crumbled
6 medium-size boneless, skinless chicken breasts
Salt and pepper
Dijon Mustard Sauce:
3 Tablespoons butter or margarine
3 Tablespoons flour
1 cup chicken broth
1/4 cup cream
3 Tablespoons Dijon mustard
Salt and pepper

Steps:

In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.