Shelly's Recipe

GARDEN RICE-STUFFED CHICKEN BREASTS

Category: Chicken

10 oz pkg Green Giant Microwave Garden Gourmet Sherry Wild Rice or Asparagus Pilaf
1 tbsp slivered almonds
2 large 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 cup chicken broth
1/2 cup half & half
2 tbsp flour
2 tsp Dijon mustard
2 oz Swiss cheese, shredded (about 1/2 c.)

Heat oven to 350. Prepare Garden Gourmet according to pkg 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 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 pkg 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.