There were two things I was afraid of when I started cooking. Stuffing meat and cooking rice. If you are apprehensive of either of those two as well- it’s okay- just keep reading and I promise we’ll conquer our fears together. This dish is affectionately nicknamed “No Name Chicken”- because Chicken-Stuffed-with-Rice-Peppers-and-Mushrooms-Glazed-with-Lime-Butter-Sauce is just too wordy.
Side Note: Where has the first quarter of the year gone? My only resolution this year is to have a more balanced diet. If you’re looking to incorporate some new healthy recipes into your weekly meals try the Marinated Chicken with Arugula Quinoa Salad, Italian Confetti Salad or a complete Fresh Catch meal.
Let’s get back to this delicious and easy (yes, easy!) stuffed chicken. First fear. When I first started stuffing meat, I always made the mistake of not making my pocket deep enough. Don’t be afraid to get right to the edge so you can get all the goodness stuffed inside.
This dish seems simple in ingredients, but packs a lot of punch. The sautéed veggies with seasonings from the worcestershire and sage add essential flavor to the plain rice. Enter second fear. Cooking rice is terrifying to me. I think I’m scarred from the time I attempted to cook rice and made the bottom of my pan completely black.
My shortcut that doesn’t induce rice-cooking-anxiety? Success boil-in-a-bag rice OR Trader Joe’s frozen rice you microwave for 3 minutes and have fluffy grains to devour. Trust me on this one.
Also, No Name Chicken is surprisingly great as leftovers! Reserve some of the lime butter sauce and when reheating the chicken, baste the sauce on the chicken and it will stay moist.
Let me know if you have any creative names for this No Name Chicken.
No Name Chicken (Stuffed Chicken with Lime Sauce)
- 4 chicken breasts halves with skin (deboned)
- ¼ lb. sliced fresh mushrooms
- ½ small onion, chopped
- 1 green pepper, diced
- 1 Tablespoon butter
- 1½ cups cooked rice
- ¼ teaspoon kosher salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- ⅛ teaspoon rubbed sage
- ½ cup butter
- Juice of 2 small limes (2 Tablespoons)
- ½ Tablespoon paprika
- Preheat oven to 350 F.
- Melt 1 Tablespoon butter in a large skillet, add mushrooms, onion and green peppers. Sauté until vegetables are tender. Remove from heat, stir in cooked rice, salt, Worcestershire sauce, pepper and sage.
- Slice a pocket into the deepest part of the chicken breast, stuff a ¼ of rice mixture into the pocket and under the skin. Stuff the remaining chicken breasts and secure with toothpicks.
- Place in an engrossed baking dish.
- Combine ½ cup butter, lime juice and paprika in a sauce pan and heat until melted.
- Brush butter over chicken breasts and bake in oven for 1 hour, basting frequently.
- Before serving, baste chicken with extra butter sauce.