4 boneless skinless chicken breast halves ( 6oz each)
1/4 tsp. salt
1/4 tsp. pepper
1 pkg. (8oz) Philadelphia cream cheese, softened
4 green onions, chopped
1 tsp. minced fresh tarragon or 1/4 tsp.dried tarragon
8 turkey bacon strips
1/4 cup butter, melted, divided
2 cups uncooked long grain rice
2 1/4 cups chicken broth
3 garlic cloves, minced
1/4 cup lemon juice
3 tbsp. snipped fresh dill or 1 tbsp. dill weed
2 tsp. grated lemon peel
1 tbsp. minced fresh parsley
Instructions
Cut each chicken breast horizontally in half; sprinkle with salt and pepper.
In a small bowl, combine the cream cheese, onions and tarragon; spread over chicken. Roll up from a short side; wrap each with a bacon strip. place seam down in a greased 13in.x9in. baking pan. drizzle with one tbsp. butter.
cover and bake @ 375 degrees for 20-25 minutes or until meat thermometer reads 170 degrees. Broil 4-6in. From the heat for 2-3 minutes or until lightly browned.
Meanwhile, in a large saucepan, bring rice, broth and garlic to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absoebed and rice is tender. Stir in the lemon juice, dill, lemon peel, and remaining butter.
Step 5 serve chicken over rice; drizzle with pan juices. Garnish with parsley.
Originally Submitted
8/10/2011
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