Stuffed Chicken Breasts Using Left Overs!

Here is what I had to work with:  two chicken breasts that were marinated in a garlic and lemon mixture, some left over rice pilaf, feta cheese I needed to use up, and almonds I had toasted with some parmesan cheese.  Somehow I felt the need to create something.  I could have just coated the chicken in some breadcrumbs and baked it, but that just seemed so boring!  Follow me through my thought process....

In a bowl, I mixed the following:

2 cups of cooked rice pilaf

1/4 cup of the almonds

1 cup of chopped artichoke hearts

a handful of fresh basil and parsley, chopped

about a tsp of dried chopped onion and garlic

1/2 cup of feta cheese

salt and pepper

2 tbs mayonnaise

This was my stuffing mixture.  I used the mayo just to hold everything together.

Slice each chicken breast in half, lengthwise, so that they weren't too thick. Sprinkle with salt and pepper and place some of the rice stuffing and rolled them up. I like to use a large cupcake pan to cook them in because it holds them together nicely. If you don't have a cupcake pan, tie the chicken up with twine and place in a greased pan.

Spray the chicken with a little vegetable oil spray, and sprinkle with seasoned breadcrumbs.

Bake at 350 degrees for 20 minutes. If they are not golden brown, stick them under the broiler for a quick browning.  Then, remove and let them sit for about 5 minutes.

There you have it...yummy chicken "bundles" AND you have just cleaned your refrigerator!  Enjoy...