Split Chicken Breasts come out moist and delicious baked over a bed of colorful rice stuffing. This deconstructed recipe is the easy way to serve Split Chicken Breast without the hassle of stuffing each piece! Apple and bacon give the stuffing a sweet and savory flavor profile.
This post contains affiliate links.
Here are some tips for making this dinner a success. Use a baking dish large enough to hold the chicken breasts in a single layer. Partially cook the chicken before adding the stuffing to the dish. Drain the baking dish halfway through to remove some of the fat before adding the stuffing. Choose a firm, short grain rice that will stand up to a longer cook time.
Some of my favorite seasoning blends for chicken are McCormick Montreal Chicken Seasoning, Shallot and Herb Seasoning and Tuscan Seasoning. Use one or a combination as I have. These blends are versatile and can be used in so many other dishes like pasta, potatoes and eggs.
This is a great family meal, perfect for casual entertaining!
3 Servings
Ingredients:
For the rice:
- 1 cup tri-color rice
- 2 cups water
- 1/4 tsp. Montreal Chicken Seasoning
- 1/4 tsp. Shallot and Herb Seasoning
- 1/4 tsp. Tuscan Seasoning
For the stuffing:
- 1/2 cup onion, small dice
- 1/2 cup apple, small dice
- 1/2 cup celery, small dice
- 2 strips bacon, cut into 1/2″ pieces
- olive oil
- sage
- thyme
- salt and pepper to taste
For the chicken:
- 3 split chicken breasts
- olive oil
- salt and pepper to taste
- 1/2 cup gluten free chicken broth
Preparation:
Rinse the chicken and pat dry. Brush with olive oil and season. Coat a 9×13″ baking dish with cooking spray and arrange the chicken in a single layer. Bake at 350º for 45 minutes.
While the chicken bakes cook the rice. I cooked 1 cup rice in 2 cups water and 3/4 tsp. seasoned salt.
To make the stuffing, begin cooking the diced bacon in a stainless-steel skillet until crisp. Use a slotted spoon to remove the bacon bits and drain on paper towel, leaving any remaining bacon fat in the skillet. Add a small amount of olive oil and sauté the onion, celery and apple until crisp tender. Season with sage and thyme then add back the bacon bits.
Add the cooked rice to the skillet with the stuffing and stir well to combine.
When the chicken has baked for 45 minutes, remove from the baking dish and drain any liquid. Spread the rice and stuffing mixture evenly in the bottom of the baking dish and add 1/2 cup chicken broth. Return the chicken to the baking dish and finish baking 45 minutes longer.
If you like a crispy skin, you can broil the chicken for a few minutes at the end of the cook time.
Notes ♪♫ I got this wonderful tri-color rice at a local shop, but if you can’t find it where you live it’s available online. At times it is out of stock on Amazon, but I also spotted it on Ebay so search around a bit, I think it makes a beautiful stuffing! I’m sure that a medium to short grain brown rice would work just as well.
