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| RECIPE FOR GARDEN RICE STUFFED CHICKEN BREASTS |
Title: Garden Rice Stuffed Chicken Breasts
Category: Chicken Rice
Serves: 4
Ingredients:
| 1.00 | | 10 oz pkg. Green Giant | | | -Microwave Garden Gourmet | | | -Sherry Wild | | | Rice or Asparagus Pilaf | | 1.00 | tb | Slivered almonds | | 2.00 | lg | Whole chicken | | | -breasts,skinned,halved | | | -(about 2 lbs.) | | 0.12 | | To 1/4 - tsp. salt | | 1.00 | ds | Paprika | | 2.00 | | 9 oz pkg. Green Giant | | | -Harvest Fresh Frozen | | | -Chopped spinach | | | Sauce: | | 1.00 | c | Chicken broth | | 0.50 | c | Half and half | | 2.00 | tb | Flour | | 2.00 | ts | Dijon mustard | | 2.00 | oz | Swiss cheese,shredded (about | | | -1/2 cup) |
Instructions:
Heat oven to 350 degrees.
Prepare Garden Gourmet according to package directions.
Stir in almonds.
Using a sharp knife, cut 3"" slit in the meaty side of each chicken breast half to form a pocket.
Spoon 1/3 cup of cooked rice mixture into each pocket.
Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart) baking dish.
Lightly sprinkle with salt and paprika.
Bake @ 350 degrees for 45 to 50 minutes or until chicken is tender.
In a medium saucepan, combine all sauce ingredients, except cheese.
Using a wire whisk, stir mixture until smooth.
Stir in cheese.
Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly.
Keep warm.
Just before serving, prepare spinach according to package directions; drain.
Spread cooked spinach in a thin layer on serving platter.
Arrange chicken breasts over spinach layer.
Spoon some of sauce over each stuffed chicken breast.
Serve with remaining sauce.
Serves 4.
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