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.
Serving size: Complete recipe
Calories 1535 Calories from Fat 276
% Daily Value*
Total Fat 31 g48%
Saturated Fat 15.2 g76.1%
Trans Fat 0.2 g
Cholesterol 470.7 mg156.9%
Sodium 1590.2 mg66.3%
Total Carbohydrates 105 g35%
Dietary Fiber 11.5 g46%
Sugars 7.2 g
Protein 203 g405.8%
Vitamin A 572.8% Vitamin C 166.1%
Calcium 103.9% Iron 88.4%
*Based on a 2000 Calorie diet