Stuffed Chicken Tenderloin with Savory Rice

1 cup cooked long-grain rice or similar variety
1.5 pounds chicken tenderloin
1.5 tablespoons Worcestershire sauce
1 large egg
1 yellow onion, peeled and minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
8 large cabbage leaves

1. Preheat your oven to 350°F.

2. In a large bowl, combine the cooked rice, minced onion, Worcestershire sauce, egg, salt, and pepper.

3. Flatten each chicken tenderloin and place a scoop of the rice mixture on one side of the tenderloin. Roll it up, securing it with toothpicks if necessary.

4. Heat olive oil in a large pan over medium heat and brown the stuffed tenderloins on all sides.

5. Blanch the cabbage leaves in boiling water for two minutes until pliable. Drain and pat dry with a towel.

6. Wrap each tenderloin roll with a cabbage leaf and place them seam-side down in a baking dish.

7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cabbage to crisp slightly.

8. Serve warm and enjoy your delicious stuffed chicken tenderloin rolls.