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| RECIPE FOR BAKED CHICKEN BREASTS WITH RICE AND VEGETABLE STUFFING |
Title: Baked Chicken Breasts With Rice And Vegetable Stuffing
Category: Chicken
Serves: 8
Ingredients:
| 1.00 | | Envelope vegetable recipe | | | -soup mix | | 1.50 | c | Water | | 0.50 | c | Uncooked regular rice | | 1.00 | | 10 oz pkg. frozen chopped | | | -spinach,cooked and squeezed | | | -dry | | 0.50 | md | Tomato,coarsely chopped | | 0.50 | c | Shredded mozzarella | | | -cheese,about 1 1/2 oz. | | 0.25 | c | Grated Parmesan cheese | | 1.00 | sm | Clove garlic,finely chopped | | 4.00 | | Whole boneless chicken | | | -breasts,about 2 | | | -lbs.,skinned and halved |
Instructions:
In medium saucepan, blend vegetable recipe soup mix with water; bring to boil.
Stir in uncooked rice and simmer covered 20 minutes or until tender.
Stir in spinach, tomato, cheese and garlic; set aside.
Preheat oven to 350 degrees.
With knife parallel to cutting board, make deep 3"" 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 with paprika.
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