CHEESY RICE STUFFED CHICKEN


Ingredients:

1 cup cooked rice
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1 (190 g) can mushrooms pieces and stems, drained
4 (600 g) pc MAGNOLIA CHICKEN STATION CHICKEN BREAST FILLETS, butterflied*
1 (250 g) pack VIDA BACON
3 tbsp MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL

*butterfly cut- cut in the middle horizontally leaving space at the end. Usually used for stuffing fillets.

Procedure:

  1. In a bowl, combine rice with cheese and mushrooms. Set aside.
  2. Stuff each chicken fillet with 1/2 cup rice. Wrap with bacon and secure with toothpicks.
  3. In a pan with hot oil, cook chicken for 3-5 minutes per side or until cooked through. Cool down and slice to serve.

Makes 4 servings.    


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