2 cups
of cooked white rice
½ cup
chopped mushrooms
~3/4
stick of butter
½ cup
chopped green onion
1
teaspoon Worcestershire sauce
Salt and
pepper to taste
4
tenderized chicken breast fillets
1 cup
garlic flavored bread crumbs
Mix the white rice, cream of mushroom soup, Worcestershire
sauce, sautéed onions [?] and mushrooms, ¼ stick of butter, salt, pepper, and ¼
cup of garlic bread crumbs.
Tenderize the chicken fillets with a meat tenderizer.
 |
| The ingredient list says green onion but the directions say sauteed onion. I was so perplexed about which it meant that I got overstimulated and forgot to put them in at all. Oops. |
At the
edge of one end of the chicken fillet, place about ½ cup of the rice mixture
and roll the chicken fillet around the rice.
 |
| Chicken roll-ups! |
Place the chicken fillet into a
baking pan with the free edge facing down. Microwave the remaining butter for
10 seconds and drizzle over the chicken breast. Lightly sprinkle the garlic
flavored bread crumbs over the buttered breast.
 |
| So cute! |
Cook at 375F until done (approximately 40 minutes). Check
with a meat thermometer to determine if the meat is done.
 |
| Served with strawberries and some of the excess stuffing (because the recipe makes way more rice mixture than you can fit into four chicken breasts, no matter how much you tenderize them). |
My Rating: 4/5 "For all its inconsistencies - and this strikes me as one of those recipes someone wrote down without really testing it out - this comes out with really good flavor. I'm a sucker for mushrooms, and this tastes deliciously like mushrooms. You'll also find that some of the chicken flavor bakes into the rice mixture inside, giving it a lot of depth. I'd cut down on the amount of bread crumbs, but other than that this is well worth the effort."
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