Nutty Rice Stuffed Chicken
|Water||1 1⁄3 Cup (21.33 tbs)|
|Savory rice mix||2⁄3 Cup (10.67 tbs)|
|Dried basil||3⁄4 Teaspoon, crushed|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||4 Medium, halved lengthwise|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded american cheese||2 Ounce (1/2 Cup)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Dried parsley flakes||1 Teaspoon|
|Frozen chopped spinach||30 Ounce (Three 10 Ounce Packages)|
In a small saucepan combine water, Savory Rice Mix, and basil.
Bring to boiling.
Reduce the heat, then simmer, covered, for 15 minutes.
Do not lift the cover.
Remove from the heat.
Stir in pecans.
Let stand, covered, for 10 minutes.
Fluff with a fork.
Using a sharp knife, cut a pocket in each chicken breast half.
Sprinkle pockets with salt and pepper.
Spoon about 1/4cup stuffing into each pocket.
Arrange chicken in a 15x10x1-inch baking pan.
Bake in a 350° oven for 35 to 40 minutes or till tender.
Meanwhile, in a saucepan stir together milk and cornstarch.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Stir in cheese till melted.
Add mushrooms and parsley.
Cook spinach according to package directions.
Transfer spinach to a large serving platter.
Arrange chicken on top.