Wild Rice & Asparagus Stuffed Chicken

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entrées
Prep Time 35 minutes
Cook Time 18 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450°. Spray rimmed baking pan with nonstick cooking spray. Prepare rice as label directs.
  2. Meanwhile, with sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut. Open chicken breasts and lay flat between plastic wrap on work surface. With flat end of meat mallet, pound
  3. In medium bowl, combine cooked rice, cream cheese, asparagus, bell pepper and thyme. Leaving 1/2-inch border, spoon about 1/2 cup rice mixture onto bottom half of each chicken breast, then roll chicken around filling to enclose. Place chicken, seam side d
  4. Meanwhile, in small saucepot, cook cream, cheese spread and cayenne to simmering over medium-low heat; simmer 2 minutes. Makes about 1-1/2 cups sauce. Spoon sauce over chicken to serve.