Baked Chicken Breasts With Rice & Vegetable Stuffing Recipe
Baked chicken breasts with rice and vegetable stuffing is a cheesy and tangy chicken recipe. Prepared with a filling of rice with spinach, tomatoe and two cheeses, the chicken breasts are stuffed in pockets and flavored with garlic. Oven cooked and served with a dash of paprika, the baked chicken breasts are peppy and filling as it is savory.
Ingredients
| 1 envelope Vegetable Recipe Soup Mix | ||
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 cup uncooked regular rice | ||
| Frozen chopped spinach package | 1 , squeezed | |
| 1/2 medium tomato, coarsely chopped | ||
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 4 whole boneless chicken breasts skinned and halved | ||
Directions
In medium saucepan, blend vegetable recipe soup mix with water; bring to a boil.
Stir in uncooked rice and simmer covered 20 minutes or until tender.
Stir in spinach, tomato, cheeses and garlic; set aside.
Preheat oven to 350°.
With knife parallel to cutting board, make deep, 3-inch-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, if desired, with paprika.
Stir in uncooked rice and simmer covered 20 minutes or until tender.
Stir in spinach, tomato, cheeses and garlic; set aside.
Preheat oven to 350°.
With knife parallel to cutting board, make deep, 3-inch-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, if desired, with paprika.
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