8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
2 egg s, beaten
3/4 cup dry bread crumbs
1/4 cup oil, divided
1 cup sliced fresh mushroom s
1/2 cup each chopped onion s and green peppers
2 Tbsp. flour
1/4 tsp. black pepper
1 cup chicken broth
2 cups cooked long-grain white rice
1 cup cooked long-grain wild rice
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Let's Make It
Heat oven to 400°F.
Cut cheese crosswise in half, then cut each piece lengthwise into 4 sticks. Wrap 1 chicken breast around each cheese stick to completely enclose cheese; secure with wooden toothpicks. Dip chicken roll-ups, 1 at a time, in eggs then in bread crumbs, turning to evenly coat each roll-up.
Heat 2 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 5 min. or until evenly browned, turning occasionally. Transfer to 13x9-inch baking dish sprayed with cooking spray.
Bake 15 to 18 min. or until chicken is done (165ºF). Meanwhile, wipe skillet with paper towels. Add remaining oil and vegetables to skillet; cook 8 to 10 min. or until crisp-tender, stirring occasionally. Stir in flour and pepper until blended. Gradually stir in broth; cook 3 to 5 min. or until thickened, stirring constantly. Add rice; cook 2 min. or until heated through, stirring occasionally.
Discard toothpicks from chicken. Serve chicken over rice mixture.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Prepare using KRAFT Sharp Cheddar Cheese.
Omit wild rice. Increase cooked white rice to 3 cups.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.