Asian Rice Stuffed Chicken Breast

Asian Rice Stuffed Chicken Breast

With a simple soy sauce-honey glaze and stuffed with rice, water chestnuts and shallots, these Asian Rice Stuffed Chicken Breasts are juicy and full of sweet umami flavor. Serve with roasted vegetables for an easy, healthy weeknight dinner or elegant enough to impress all guests.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: baked stuffed chicken breast, stuffed chicken breast recipe, stuffed chicken breast with rice

Servings:

Ingredients

1/3 cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons vegetable oil (plus more for drizzling)
1 large shallot (finely chopped)
1/3 cup water chestnuts (drained, finely chopped)
4 teaspoons fresh ginger (peeled, finely chopped)
1 cup jasmine rice (cooked, warm)
2 teaspoons toasted sesame seeds
2 scallions (diced, divided)
kosher salt and freshly ground pepper
4 boneless, skinless chicken breasts (6-8 oz each)

Instructions

Preheat oven to 450 degrees F.
Whisk together the soy sauce and honey; set aside.
In a medium nonstick skillet, warm vegetable oil over medium-high heat. Add in the shallot, water chestnuts, and ginger. Cook, stirring, until shallot is tender and lightly browned, 2-3 minutes.
Add mixture to a bowl along with the cooked warm jasmine rice, 2 tablespoons of the soy sauce-honey mixture, the sesame seeds, half of the scallions, and salt and pepper to taste. Gently stir until everything is incorporated.
Halve each chicken breast horizontally, cutting three-quarters of the way through. Open the chicken like a book and season with salt and pepper.
Divide rice mixture among the chicken, firmly pressing the mixture together on one side of each breast. Fold the chicken halves back together and secure with a few toothpicks.
Rub chicken with some of the soy sauce-honey mixture; then season with a little bit of salt and pepper.
Transfer the chicken to a baking sheet. Drizzle with a little vegetable oil and roast for 20-25 minutes or until an internal temperature inserted into the stuffing registers 165 degrees F.
Discard the toothpicks.
Drizzle chicken with remaining soy sauce-honey and sprinkle with the remaining scallions
Serve with a roasted green vegetable and enjoy!

Video

Nutrition