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I love making these for any occasion, be it holidays or just a nice supper. I used to stuff the chicken with white rice, but I find that the whole-grain rice blends add a nice flavor and texture and make it less ordinary.
8 chicken capon bottoms, deboned
2 cups rice such as Beleaves (rice blends also work nicely)
1 teaspoon dried rosemary or 1 and 1/2 teaspoons fresh (use more if you enjoy rosemary as much as I do)
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 pound button mushrooms, thinly sliced
2 cloves garlic, crushed, or 2 cubes Gefen Garlic
onion half
paprika
black pepper
Preheat oven to 350 degrees Fahrenheit.
Cook the rice in a pot with salted water, according to package directions. When cooked, add rosemary and black pepper.
Meanwhile, in a saucepan, heat olive oil. Sauté the mushrooms and garlic until soft and add into rice mixture. Let rice cool.
Lay each piece of chicken, skin side down, into a pan and place a fistful of rice into the center. Press rice flat and roll chicken up with rice in center. Place each roll, folded-side down, into the pan and pack as tightly as possible so they will remain closed. You can secure each one with a toothpick if you’d like.
Rub the skin of the chicken with the open side of the onion half and then sprinkle with paprika and a bit of black pepper. Rub the spices into the skin.
Bake, covered, for one hour and then let cool, uncovered, for 10 minutes.
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