Cream Cheese-Stuffed Chicken/Lemony Brown Rice

Ready in: 30-60 minutes

Ingredients:
4 boneless, skinless chicken breasts
3 ounces cream cheese, softened
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup corn flake crumbs (I'm going to use Rice Crispies)

Directions:

Preheat oven to 350 degrees F.

Place chicken breasts between sheets of wax paper. Using a wooden mallet or rolling pin, flatten to 1/4 inch thickness.

I used thicker chicken breasts, so I sliced a pocket in them and stuffed them that way.

In small bowl, mix cream cheese, 1T Parmesan cheese, 2t dried thyme, 1t garlic salt, 1/2t lemon pepper until blended. Spread about 2 tablespoons of the mixture in each breast or more if you want more. Coat rolls in corn flakes or rice crispies.

Place 1/4 inch of oil in a medium-size skillet. Over medium heat, brown chicken. Place chicken rolls in a in a baking dish. Bake for 30 minutes or until chicken is done.

Weight Watchers Lemony Brown Rice Pilaf recipe

Ingredients
1 cup long grain brown rice
2 cups chicken stock (heated)
1 1/2 tablespoons butter
1-2 teaspoon lemon zest, finely minced
2 tablespoons lemon juice
additional lemon juice, to taste

Preparation
1. In a heavy saucepan, saute the onion until soft in about half of the butter.
2. Add the rest of the butter and allow to melt.
3. Stir in the rice and cook for about two minutes, stirring to coat the rice with butter.
4. Add the chicken stock and the two tablespoons lemon juice.
5. Bring to a boil and cover tightly (if your pot lids aren’t very tight, put a clean tea-towel over the pot and jam the lid on over it).
6. Turn the heat low and simmer for about 50 minutes (or until the liquid is absorbed).
5. Remove from the heat and add the lemon zest and additional lemon juice to taste.