Pineapple And Coconut Rice Stuffed Chicken

Ingredients

For the chicken:

– 1 pound boneless, skinless chicken breasts, pounded thin

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

For the stuffing:

1 cup grated carrots

1/2 cup finely chopped onion

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14 ounces) diced pineapple, undrained

1/2 cup shredded sweetened coconut

Instructions

To make the stuffing:

Instructions, To make the stuffing:

• Blend collectively the pineapple chunks, coconut milk, and vegetable broth till clean.
• In a big skillet, heat the olive oil over medium heat.
• Add the onion and cook dinner until softened, about 5 minutes.
• Add the rice and cook, stirring often, till toasted, about 2 minutes.
• Add the pineapple mixture and produce to a boil.
• Reduce warmth to low, cover, and simmer until the rice is tender and all the liquid has been absorbed, about 18 minutes.
• Stir in the coconut, cilantro, and lime juice.
• Season with salt and pepper to taste.
• Let cool barely before stuffing with chicken the chicken.

To make the chicken:

1. Preheat the oven to 400 levels F (200 degrees C). Grease a 9×13 inch baking dish.

2. Combine rice, pineapple, coconut milk, sugar, and cinnamon in a bowl. Pour mixture into the prepared baking dish.

3. Place chicken breasts on top of the rice mixture. Brush chicken with melted butter and season with salt and pepper.

4. Bake for 1 hour, or until the chicken is cooked through and the rice is tender.

5. Let stand for 10 minutes earlier than serving.