Ingredients
1-1/2 cups sliced fresh mushrooms1-1/3 cups uncooked instant rice1/4 cup chopped onion1/4 cup chopped celery leaves1/4 cup butter1-1/2 cups water1-1/2 teaspoons salt1/2 teaspoon dried oregano1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/4 teaspoon pepper1/3 cup chopped pecans, toasted6 bone-in chicken breast halves (8 ounces each)
Preparation
In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.
Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.
