Baked Chicken Breasts With Rice & Vegetable Stuffing
|Vegetable recipe soup mix||3 1⁄2 Ounce (1 Envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||10 Ounce, cooked and squeezed dry (1 Package)|
|Tomato||1⁄2 Medium, coarsely chopped|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic cloves||1 Small, finely chopped|
|Boneless chicken breasts||4 , skinned and halved (Whole)|
In medium saucepan, blend vegetable recipe soup mix with water; bring to a boil.
Stir in uncooked rice and simmer covered 20 minutes or until tender.
Stir in spinach, tomato, cheeses and garlic; set aside.
Preheat oven to 350°.
With knife parallel to cutting board, make deep, 3-inch-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, if desired, with paprika.