BAKED CHICKEN BREASTS WITH RICE AND VEGETABLE STUFFING
Yield: 8 servings
1 Envelope vegetable recipe 1/2 c Shredded mozzarella
-soup mix -cheese,about 1 1/2 oz.
1 1/2 c Water 1/4 c Grated Parmesan cheese
1/2 c Uncooked regular rice 1 sm Clove garlic,finely chopped
1 10 oz pkg. frozen chopped 4 Whole boneless chicken
-spinach,cooked and squeezed -breasts,about 2
-dry -lbs.,skinned and halved
1/2 md Tomato,coarsely chopped
In medium saucepan, blend vegetable recipe soup mix with water; bring to
boil. Stir in uncooked rice and simmer covered 20 minutes or until tender.
Stir in spinach, tomato, cheese and garlic; set aside. Preheat oven to 350
degrees. With knife parallel to cutting board, make deep 3" long cut in
center of each chicken breast half to form pocket. Evenly stuff pockets
with rice mixture. In lightly greased baking dish,arrange chicken and bake
uncovered basting occasionally, 40 minutes or until done. Sprinkle with
Serves about 8.
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