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Rice-stuffed Chicken

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Sprinkle one side of breast halves with pepper.
  2. Combine rice, spinach, cheese, tomatoes, basil and salt in large bowl.
  3. Spoon ½ cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks.
  4. Wipe off outside of chicken with paper towel.
  5. Coat large skillet with cooking spray; heat over medium-high heat until hot.
  6. Cook chicken 5 to 7 minutes, or until light brown, turning occasionally.
  7. Place remaining rice mixture on bottom of shallow glass baking dish; place chicken over rice.
  8. Cover with foil.
  9. Bake at 350°F for 20 to 25 minutes.
  10. Serve chicken with rice.
  11. Spoon ⅓ cup sauce over each serving.

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