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To make the pumpkin rice stuffing: Add oil and butter to a pot over medium heat. When the butter has melted, add pumpkin, onion, garlic, ginger and thyme and cook for about 5 minutes.
Next add yellow rice mix, green onion, black pepper, bouillon powder and water and stir to combine.
Bring to a boil, then reduce heat to a simmer and cover the pot. Cook covered for 20 to 25 minutes until the rice is tender. Set aside.
Place chicken breast flat on a cutting board and place your hand firmly on top. Starting on the thin end, slice through the chicken breast until you’ve reached the other side. Be sure not to cut all the way through to the other side. This technique is how to butterfly chicken breast.
Season the chicken breasts with onion powder, garlic, black pepper and salt.
To stuff the chicken breast, open the flap that you created with the cut and place a heaping spoonful of mixture. Cover with the flap and secure the ends using toothpicks. Repeat process with the remaining chicken breast and pumpkin rice.
Preheat oven to 400°F. In a large oven safe skillet, add butter and oil over high heat. Once the butter has melted, add chicken breast to the pan and cook until golden brown, about 2-3 minutes per side.
Bake for 12 to 15 minutes. Remove from pan and allow to cool slightly before serving.