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Baked Chicken Breasts With Rice & Vegetable Stuffing

American.foodie's picture
Baked chicken breasts with rice and vegetable stuffing is a cheesy and tangy chicken recipe. Prepared with a filling of rice with spinach, tomatoe and two cheeses, the chicken breasts are stuffed in pockets and flavored with garlic. Oven cooked and served with a dash of paprika, the baked chicken breasts are peppy and filling as it is savory.
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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