Entree: Italy – Brown Rice–Parmesan Stuffed Chicken Roulade (Rice-and-Parmesan Stuffed Chicken Roll)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 42 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each; total 16 oz (450 g)
- 1 1/2 cups (278 g) brown rice
- 3/4 cup (75 g) grated Parmesan cheese
- 1/2 cup (50 g) breadcrumbs
- 1 tsp (2 g) paprika

Instructions

1. Cook the brown rice according to package directions. While hot, stir in the grated Parmesan and let cool slightly.
2. Butterfly each chicken breast and open flat. Divide the Parmesan brown rice mixture between breasts, spreading evenly, then roll each breast tightly and secure with kitchen twine or toothpicks.
3. Lightly press each roulade into the breadcrumbs, dust with paprika, and place on a baking sheet. Bake at 400°F (200°C) for 22–28 minutes until cooked through.
4. Rest roulades 5 minutes, slice into medallions, and serve over remaining Parmesan brown rice if desired.