Garden Rice Stuffed Chicken Breasts
|Sherry wild rice/Asparagus pilaf||10 Ounce (1 Package)|
|Slivered almonds||1 Tablespoon|
|Whole chicken breasts||2 Pound, skinned, halved (2 Large Size)|
|Frozen chopped spinach||18 Ounce (2 Packages, 9 Ounce Each)|
|Chicken broth||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Teaspoon|
|Swiss cheese||2 Ounce, shredded to make 1/2 cup|
Heat oven to 350°F.
Stir in almonds.
Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.
Spoon 1/3 cup of cooked rice mixture into each pocket.
Arrange filled chicken breasts in ungreased 13x9-inch (3-quart) baking dish.
Lightly sprinkle with salt and paprika.
Bake at 350°F. for 45 to 50 minutes or until chicken is tender.
In medium saucepan, combine all sauce ingredients except cheese.
Using wire whisk, stir mixture until smooth.
Stir in cheese.
Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly.
Just before serving, prepare spinach according to package directions; drain.
Spread cooked spinach in thin layer on serving platter.
Arrange chicken breasts over spinach.
Spoon some of sauce over each stuffed chicken breast.
Serve with remaining sauce.