Bacon-Wrapped Cheddar Broccoli Chicken with Basmati
50 Minutes
American
Serves: 4
Golden, bacon-wrapped chicken stuffed with cheddar and broccoli, served over fluffy Royal® Basmati Rice. Cozy, comforting, and irresistibly cheesy, this dish brings together crisp bacon, gooey filling, and fragrant basmati for a warm, satisfying family dinner.
Ingredients
- Royal® Basmati Rice, 1 cup (uncooked)
- Chicken broth, 1 ¼ cups
- Chicken breasts, 4 (boneless, skinless)
- Bacon, 8 slices
- Sharp cheddar cheese, 1 cup, shredded
- Broccoli florets, 1 cup, finely chopped and steamed
- Garlic powder, ½ teaspoon
- Salt, ½ tsp
- Black pepper, ¼ tsp
- Fresh parsley or chives, for garnish
Preparation
- Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
- Wash the Royal® Basmati Rice well and let it soak for 15–20 minutes. To cook, add the soaked rice to a saucepot with chicken broth. Bring to a boil, then cover and reduce heat to low. Cook for 12–14 minutes. Uncover and fluff with a fork.
- In a small bowl, combine cheddar cheese, chopped broccoli, and garlic powder.
- Cut a pocket into each chicken breast, then use a meat tenderizer to gently flatten the chicken before stuffing it evenly with the cheddar-broccoli mixture.
- Wrap each chicken breast with two slices of bacon, securing the ends with toothpicks if needed. Sprinkle salt and pepper evenly to coat the chicken.
- Place on the prepared rack and roast for 30–35 minutes, or until the bacon is crisp and the chicken is cooked through.
- Serve each chicken breast over a bed of fluffy basmati rice. Garnish with parsley or chives before serving.
