Baked Chicken Breasts With Rice And Vegetable Stuffing Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 Envelope: vegetable recipe,
1/2 cup: Shredded mozzarella,
-soup mix,
-cheese, about 1 1/2 oz.
1 1/2 cup: Water,
1/4 cup: Grated Parmesan cheese,
1/2 cup: Uncooked regular rice,
1 small: Clove garlic, finely chopped
1: 10 oz pkg. frozen chopped,
4: Whole boneless chicken,
-spinach, cooked and squeezed
-breasts, about 2
-dry,
-lbs., skinned and halved
1/2 medium: Tomato, coarsely chopped
Directions:
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.
Serves about 8.
Source from luhu.jp
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.
Serves about 8.
Source from luhu.jp
Tags
Poultry