Rice Stuffed Chicken

Prep time: 15-20 minutes

Cook time: 1 hour 15 minutes- 1 hour 20 minutes


  • 4 chicken breasts
  • 1 tbsp. paprika
  • 1 tbsp. marjoram
  • 1 tbsp. poultry seasoning
  • Salt and pepper to taste
  • 3-4 tbsp. vegetable oil
  • Rice mix of your choice
  • 3 eggs
  • 1/4 cup flour
  • 1 cup bread crumbs
  • 1/4 cup water


  1. Take one piece of chicken breast at a time and cut a slit in the middle of the chicken (watch video for visual), making sure not to cut all the way through the chicken.
  2. In a small mixing bowl add in the paprika, marjoram, poultry seasoning, salt and pepper. Mix well.
  3. Taking one breast at a time rub the rub into the chicken making sure to get some on the inside of the chicken.
  4. Place the chicken in a medium sized mixing bowl, cover with plastic wrap and marinate for a minimum of one hour.
  5. In the meantime cook your rice mixture according to the package instructions. Set aside to cool.
  6. Preheat the oven to 400 degrees F.
  7. In a medium sized mixing bowl add in the egg and season with salt and pepper. Mix well to break up all the eggs.
  8. In a separate plate or dish add in the flour and bread crumbs. Mix well.
  9. Dip each piece of chicken in the eggs and then bread crumb mixture.
  10. In a shallow skillet add in the oil. Let the oil heat up and then lower the heat to medium. Place 2 chicken breasts in at a time and cook 3-4 minutes on each side until golden brown.
  11. Place into a casserole dish.
  12. Pour the water into the bottom of the pan and cover with aluminum foil.
  13. Bake for 40-50 minutes or until fully cooked through.
  14. Let the meat rest for a few minutes and then ENJOY!

2 Comments Add yours

  1. Monch Weller says:

    Wonderful! This would definitely pair well with the roasted carrots you posted prior.


    1. Yes I very much agree! =)

      Liked by 1 person

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