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PUMPKIN RICE STUFFED CHICKEN BREAST

Print Recipe
Author Jehan Powell

Ingredients

  • Rice Stuffing Ingredients:
  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 cup Caribbean pumpkin or butternut squash cut into 1 inch pieces
  • ½ onion finely diced
  • 1 tsp crushed garlic
  • 1 tsp grated ginger
  • 1 tsp thyme finely chopped
  • ½ tsp black pepper
  • 1 tsp chicken bouillon powder
  • 1 scallion finely chopped
  • 1 – 6.9 oz box Zatarain’s Yellow Rice
  • 2 ¼ cups water
  • Other ingredients:
  • 4 chicken breasts
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp butter

Instructions

  • To make the pumpkin rice stuffing:
  • Add oil and butter to a pot over medium heat. When the butter has melted, add pumpkin, onion, garlic, ginger and thyme and cook for about 5 minutes.
  • Next add Zatarian’s yellow rice mix, scallion, black pepper, bouillon powder and water and stir to combine.
  • Bring to a boil, then reduce heat to a simmer and cover the pot. Cook covered for 20-25 minutes until the rice is tender. Set aside.
  • Place chicken breast flat on a cutting board and place your hand firmly on top. Starting on the thin end, slice through the chicken breast until you’ve reached the other side. Be sure not to cut all the way through to the other side. This technique is how to butterfly chicken breast.
  • Season the chicken breasts with onion powder, garlic, black pepper and salt.
  • To stuff the chicken breast, open the flap that you created with the cut and place a heaping spoonful of mixture. Cover with the flap and secure the ends using toothpicks. Repeat process with the remaining chicken breast and pumpkin rice.
  • Preheat oven to 400 degrees.
  • In a large oven safe skillet, add butter and oil over high heat. Once the butter has melted, add chicken breast to the pan and cook until golden brown, about 2-3 minutes per side.
  • Place in preheated oven and bake for 12-15 minutes.
  • Remove from pan and allow to cool before serving.