November 1, 2009

GARDEN RICE-STUFFED CHICKEN BREASTS

GARDEN RICE-STUFFED CHICKEN BREASTS

10 oz. pkg. Green Giant Microwave Garden Gourmet Sherry Wild Rice or Asparagus Pilaf
1 tbsp. slivered almonds
2 lg. whole chicken breasts, skinned, halved (about 2 lbs.)
1/8 to 1/4 tsp. salt
Dash of paprika
2 (9 oz.) pkgs. Green Giant Harvest Fresh Frozen Chopped Spinach

SAUCE:

1 c. chicken broth
1/2 c. half & half
2 tbsp. flour
2 tsp. Dijon mustard
2 oz. Swiss cheese, shredded (about 1/2 c.)

Heat oven to 350 degrees. Prepare Garden Gourmet according to package directions. Stir in almonds. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in ungreased 13 x 9 inch (3-quart) baking dish. Lightly sprinkle with salt and paprika. Bake at 350 degrees for 45 to 50 minutes or until chicken is tender.

In medium saucepan, combine all sauce ingredients except cheese. Using 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 thin layer on serving platter. Arrange chicken breasts over spinach. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce. 4 servings.

TIPS: Do not use preshredded cheese. All sauce ingredients except cheese can be combined using blender container. Blend until smooth. Pour into medium saucepan; stir in cheese. Continue as directed above.

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