1. Chili Stuffed Chicken over Brown Rice

Servings: 4

Serving size: 1 stuffed chicken breast half

Preparation time: 15 minutes

Cook time: 1hour and 15 minutes

Ready in: 1hour and 30 minutes

Ingredients

Brown Rice:

• 2 cups long-grain gluten-free brown rice
• 4 cups water
• 1 teaspoon kosher salt

Chili Stuffed Chicken:

• 1/2 cup shredded Cheddar cheese
• 2 cloves garlic, minced
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup cilantro, minced
• 2 green chiles, diced
• 1/4 cup chunky salsa
• 1/2 teaspoon chili powder
• 1 teaspoon red pepper flakes
• 1/8 teaspoon sea salt
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• Toothpicks
• 1/2 cup dry breadcrumbs
• 1/3 cup butter, melted

Directions

• Rinse brown rice under cold water.
• Boil water in a medium saucepan over high heat. Add the rice and stir in the salt. Reduce the heat to low.
• Simmer covered for 45 to 50 minutes, or until rice is tender. Remove pan from heat, cover and let sit for 10 minutes more.
• Preheat oven to 400°f.
• Combine cheese, garlic, bell peppers, cilantro, green chiles, salsa, chili powder, red pepper flakes, and salt in a mixing bowl. Spoon about 1/4 cup of mixture onto each chicken breast. Roll breasts over mixture, and secure with toothpicks.
• Dip each breast in melted butter then roll in breadcrumb mixture. Place chicken into ungreased 9x13-inch baking dish.
• Bake for 30 to 35 minutes or until chicken is no longer pink in the center. Serve over brown rice.