CHEESY RICE STUFFED CHICKEN
|| cooked rice
|| grated MAGNOLIA QUICKMELT CHEESE
|1 (190 g)
|| mushrooms pieces and stems, drained
|4 (600 g)
|| MAGNOLIA CHICKEN STATION BREAST FILLETS, butterflied*
|1 (250 g)
|| VIDA BACON
|| MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
*butterfly cut- cut in the middle horizontally leaving space at the end. Usually used for stuffing fillets.
- In a bowl, combine rice with cheese and mushrooms. Set aside.
- Stuff each chicken fillet with 1/2 cup rice. Wrap with bacon and secure with toothpicks.
- 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.