Baked chicken breasts with rice and vegetable stuffing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope vegetable recipe soup mix | |
| 1½ | cup | Water |
| ½ | cup | Uncooked regular rice |
| 1 | 10 oz pkg. frozen chopped spinach,cooked and squeezed dry | |
| ½ | medium | Tomato,coarsely chopped |
| ½ | cup | Shredded mozzarella cheese,about 1 1/2 oz. |
| ¼ | cup | Grated Parmesan cheese |
| 1 | small | Clove garlic,finely chopped |
| 4 | Whole boneless chicken breasts,about 2 lbs.,skinned and halved | |
Directions
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 paprika.
Serves about 8.