Up next in 10
Caprese-stuffed Chicken and Rice Casserole
Sep 13, 2024
Caprese-Stuffed Chicken and Rice Casserole with Brussels Sprouts is a flavorful dish perfect for dinner any night of the week. The casserole combines the freshness of basil, the richness of mozzarella, and the sweetness of sun-dried tomatoes and roasted red peppers, all served over a bed of savory rice. Brussels sprouts boost the flavor and pack in essential nutrients. #Caprese-stuffedChicken, #RiceCasserole, #BrusselsSprouts, #freshMozzarella, #healthyRecipe, #easyDinner. Recipe: https://the-good-plate.com/caprese-stuffed-chicken-rice-casserole/ Equipment: 12-inch Lodge Cast Iron skillet - https://amzn.to/4bHV4aZ Square Dot Probe Thermometer - https://www.thermoworks.com/square-dot?tw=GOODPLATE
View Video Transcript
0:06
good afternoon and welcome to the good
0:08
plates kitchen today we're making capry
0:11
stuffed chicken and rice casserole for
0:14
that you'll need chicken breast sundried
0:16
Tomatoes roasted red pepper fresh
0:19
mozzarella fresh basil and chicken base
0:23
and we're going to be cooking this in a
0:25
cast iron skillet and using a square dot
0:28
thermometer
0:30
okay first thing you see the chicken
0:33
breasts have been cut uh almost in half
0:36
with a little pocket and then we're
0:38
going to take the sundried tomato and
0:42
we're going to spread the sundried
0:43
Tomato nicely on each chicken breast
0:47
this sundried tomato was actually made
0:50
for me by one of my neighbors it's
0:52
really amazing got lots of garlic and
0:56
lots of wonderful sundried tomato okay
0:58
so see them all
1:04
nicely with lots of sundried tomato on
1:08
there we're going to do all of those and
1:11
the kind of the good thing about doing
1:13
it this way is that while we're getting
1:15
the rest of the
1:16
ingredients
1:18
together the chicken breasts are going
1:20
to have a little bit of marinating time
1:23
so they'll have a little extra
1:27
flavor if you don't have a nice ni
1:30
neighbor like I do of course you can use
1:32
regular sundried tomatoes that have been
1:34
marinated in olive oil and just finally
1:37
chop them up and S they about that kind
1:40
of consistency okay let's set these
1:42
aside and get started with the other
1:44
things first thing we have here is a
1:47
ball of fresh mozzarella this is not the
1:50
same thing as regular mozzarella this is
1:53
fresh mozzarella and it comes in little
1:56
container that has water in it to keep
1:58
it nice and moist okay we're going to
2:00
slice this
2:01
up and we're going to slice it up so
2:04
that we have enough sliced for the
2:07
chicken and we're going to put two
2:09
pieces of mozzarella in each chicken
2:13
breast we have
2:16
six breasts which is three so we need
2:20
six okay there we go now next thing
2:23
we're going to put some olive oil in the
2:25
cast iron skillet that we're going to
2:27
put rice in because we don't want the
2:30
rice to stick now just take the rice and
2:33
put it out nicely with your hand that's
2:36
about a cup or so of rice which means
2:39
we'll need about two cups of
2:42
liquid next thing we're going to take
2:46
the chicken see how nicely they've been
2:47
sitting there okay we're going to take
2:50
them and we're going to put start
2:52
putting the other stuffing in there and
2:54
the first thing that's going to go in is
2:57
the red pepper
3:00
these are sweet bell peppers they're not
3:03
spicy at all you can get spicy red
3:05
peppers but we want these to be nice and
3:08
Mild so we're going to take each one and
3:13
we're going to put the red
3:15
pepper on each
3:24
one here we
3:27
go oh there one
3:31
more you're going to put on the last
3:37
one fish him
3:45
out there we
3:47
go that's the
3:50
last okay
3:54
next is
4:00
the cheese that we sliced earlier so
4:03
one
4:05
two
4:07
one
4:09
two
4:12
one
4:14
two that third one's for me Yum Yum
4:22
Yum next is fresh basil this is basil
4:25
that actually came out of my garden so
4:27
we're going to take a little Leaf of
4:30
basil and put it on each piece of
4:33
cheese fresh basil is so
4:36
wonderful and really easy to grow so
4:39
it'll grow in your in your
4:42
counter in your kitchen so you can have
4:44
freshh basil anytime you
4:47
want there we
4:50
go that's
4:54
that and now we're going to close them
4:56
up
4:59
there you go and we're going to use
5:02
toothpicks to keep them together so they
5:05
don't fall
5:09
apart of course when you use toothpicks
5:12
you know please be careful to take the
5:14
toothpicks out when you serve the food
5:18
nothing worse than somebody getting a
5:20
toothpick stuck in their
5:22
mouth it's very painful not a good thing
5:25
to
5:25
do okay we have one more
5:29
actually we have two
5:33
more and that one Boop okay now we can
5:37
set these aside and we're going to get
5:40
the rice ready at this
5:43
point now next thing we're going to do
5:46
is we're going to make the broth for the
5:47
rice this is chicken
5:50
base which I'm adding to hot
5:54
water and chicken base is wonderful you
5:59
just have to make sure that it's really
6:01
really well stirred in there so it
6:03
doesn't there isn't leftover chicken
6:06
base on the bottom I usually Stir It
6:08
with a spoon and then I have a very
6:12
small
6:13
whisk that I get the rest of it
6:17
with we'll see that in a second I'm
6:20
going to pick it
6:21
up and use it there we go a little tiny
6:26
whisk and that's that that's all nice ly
6:30
mixed together and now we're going to
6:32
take
6:33
that
6:36
and here's our
6:43
rice that we put in the pan earlier and
6:46
now we're going to
6:48
take the liquid the broth and put it
6:52
over that of course if you have your own
6:55
chicken
6:56
broth in your refrigerator that youve
6:59
previous ly made please please please
7:01
you're more than welcome to use that
7:04
that would be an excellent
7:07
idea now we're going to start putting
7:09
the chicken
7:12
in there one two look how pretty that
7:16
is and here goes the third one and we're
7:20
adding the rest of the broth in
7:25
there completely cover the rice
7:33
and then we're going
7:37
to sprinkle some freshly cracked black
7:41
pepper on top for
7:43
flavor and the last thing we're going to
7:45
do we're going to add these are whole
7:48
brussel sprouts if you want to you can
7:50
cut them in half we kept them
7:53
whole if you have really big ones then
7:56
yes absolutely cut them in half these
7:58
were relative small so we just kept them
8:01
whole don't like brussels sprouts of
8:03
course you are more than welcome to Omit
8:05
them or if you really like them you can
8:08
add
8:09
more because they're going to be baked
8:14
and the amount of time that they're
8:15
going to be baked they'll get nice and
8:17
soft and really really wonderful and
8:20
they'll have all that lovely chicken
8:25
CPR um flavor in them
8:30
okay now next thing we're going to do is
8:33
we're going to make sure that the
8:34
chicken
8:35
Cooks correctly and as you know chicken
8:39
that is underdone is rather dangerous so
8:42
we're going to use a prob thermometer
8:43
this is a prob thermometer from Square
8:47
Dot from thermal works it's called a
8:50
square Dot and it's great because you
8:52
can put the probe in and then set the
8:55
temperature we're going to set the
8:57
temperature for 160
9:02
and that way there's an alarm that goes
9:05
off when it gets the correct temperature
9:08
as you can see right now the inside of
9:10
that chicken is
9:11
406 de fah we're taking it up
9:17
to 160 oh it's
9:21
161 160 there you go okay now that goes
9:24
in the front of the stove and the stove
9:27
has been set for 350°
9:30
and we're going to cook it for 90
9:31
minutes and there it is out of the
9:35
oven here it is on our plate it is so
9:38
delicious you would not believe okay see
9:41
you next time thank you for watching
9:43
please subscribe see you next time on
9:46
the good plate bye-bye
9:50
[Music]
#Cooking & Recipes
#Healthy Eating