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Serves 4



½ cup Spekko Long Grain Parboiled White Rice  

1¼ cups mayonnaise 

1 cup (100g) grated cheese 

2 cloves garlic, crushed 

1 punnet (350g) sliced mushrooms, sauteéd 

Salt and pepper, to season 

4 chicken breasts 

½ cup breadcrumbs


Serving suggestion:
Steamed green beans 



  1. Preheat the oven to 200°C and grease a medium baking dish (30x25cm).

  2. Add the Spekko Long Grain Parboiled White Rice to a pot and cover in a cup of salted water. Bring to the boil over a medium heat. Lower the heat, cover at a slant and simmer for about 15-20 minutes until just tender. Allow to cool.

  3. To prepare a hacky alfredo sauce, whisk together the mayonnaise, ½ cup of cheese, the sauteèd mushrooms and the crushed garlic. Stir to combine. Season the sauce to taste, with salt and pepper.

  4. Stir ¾ cup of the ‘alfredo sauce’ into the cooled rice. The rice mixture should hold together when rolled in a ball.

  5. Butterfly the chicken breasts by slicing in half lengthways.

  6. Place the butterflied chicken breasts in a resealable plastic bag, 1 at a time, and use a rolling pin to beat the breasts out until they are around 1cm thick. Ensure not to damage the meat. Season the chicken breasts with salt and pepper.

  7. Spoon a large spoonful of the ‘alfredo’ rice mixture onto the flattened chicken breasts and spread over smoothly. Roll the chicken breasts up lengthways and place the roll-ups in the oven dish to fit snugly.

  8. Mix  1/3 cup of water with the remaining mayonnaise sauce and whisk to mix. Pour this ‘alfredo sauce’ over the chicken breasts. Sprinkle the remaining ½ cup of cheese over the breasts followed by the breadcrumbs and bake for 30-35 minutes until the chicken is cooked through. If it becomes too dark, cover with foil.

  9. Turn up the oven to the grill setting and allow to grill for a further 5 minutes until the breadcrumbs are crispy and golden brown.

  10. Serve a portion alongside steamed green beans and ENJOY!

Stuffed Chicken Alfredo Bake

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