1 (8.8-oz) package long grain wild rice, precooked
2 oz cream cheese, softened
1 cup cheddar cheese, shredded
2 cups chicken broth
Combine all the ingredients for the herb rub in a medium-size bowl and set aside.
To prepare the chicken breasts, place each piece on a large cutting board. Use a paring knife to make an incision about an inch long in the thickest part of each breast. Insert the knife into the incision and make a pocket by moving the knife back and forth inside the middle of the breast, being careful not to cut through the top or bottom. Refrigerate the breasts while you make the stuffing.
To prepare the stuffing, sauté the mushrooms, onions, and thyme together in a small sauté pan for approximately 5 minutes, or until the onions are translucent. Allow the mixture to cool, then add it to a medium-size bowl with the rice, cream cheese, and cheddar cheese. Fold until combined.
Remove the chicken breasts from the refrigerator. Gently stuff the rice mixture into each breast-pocket with your fingers until full. Do not over-stuff.
Sprinkle the herb rub generously over the breasts or press the herbs directly into the meat.
Lightly spray a pressure cooker basket with cooking spray. Place the prepared chicken breasts in the basket and then add the chicken stock to the cooking vessel of the pressure cooker. Place the steamer basket into the pressure cooker and put on the lid. Set the cooker to the highest setting and cook for 10 minutes.
When the cooking time is complete, remove the steamer basket and serve.
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