This is definitely a keeper.
This recipe is from my Taste of Home magazine from a woman named Sheila Cutchlow of Washington, D.C. Thank you Sheila for such a yummy meal. This is definitely going in one of my favorites. As a bonus, it wasn't super hard to prepare -a bit of work to roll the chickens, but no dicing, and they cooked in 20-25 minutes. Score! Here is my slightly modified version.
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 8 oz package cream cheese (I used Neufchatel with no trouble), softenend
- 4 green onions, chopped
- 1/4 teaspoon dried tarragon
- 8 turkey bacon strips
- 2 Tablespoons melted butter, divided
- 2 cups brown rice
- 3 cups chicken stock
- 3 garlic cloves, minced
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 Tablespoon dried dill
- In a rice cooker, combine brown rice, chicken stock and garlic. (can also cook in a pan, but you may have to adjust the amount of liquid. For my rice cooker, I added 2 cups rice and filled it to the line labeled 3) Cook while preparing the chicken.
- Preheat oven to 375. Cut each chicken breast horizontally in half; sprinkle with salt and pepper (honestly I totally forgot the salt and pepper and it was still wonderful.)
- In a small bowl, combine cream cheese, onions and tarragon. Spread over chicken. Roll up from a short side. Wrap each chicken with a bacon strip. Place seam side down ina greased 9 X 13 pan. Drizzle with 1 Tablespoon butter.
- Cover and bake for 20-25 minutes or until a meat thermometer reads 160. Broil 4-6 inches from the heat for 2-3 minutes longer or until lightly browned.
- When the rice is done, stir in lemon juice, dill, lemon peel, and remaining Tablespoon of butter.
- Serve chicken over rice. Drizzle with pan juices if desired.