BAKED CHICKEN BREASTS WITH RICE & VEGETABLE STUFFING

BAKED CHICKEN BREASTS WITH RICE & VEGETABLE STUFFING

1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1-1/2 cups water
1/2 cup uncooked regular rice
1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry
1/2 medium tomato, coarsely chopped
1/2 cup shredded mozzarella cheese (about 1-1/2 oz.)
1/4 cup grated Parmesan cheese
1 small clove garlic, finely chopped
4 whole boneless chicken breasts (about 2 lbs.), skinned and halved

1. In medium saucepan, blend vegetable soup mix with water; bring to a boil.
2. Stir in uncooked rice and simmer covered 20 minutes or until tender.
3. Stir in spinach, tomato, cheeses and garlic; set aside
4. Preheat oven to 350°.
5. With knife parallel to cutting board, make deep, 3-inch-long cut in
center of each chicken breast half to form pocket.
6. Evenly stuff pockets with rice mixture
7. In lightly greased baking dish, arrange chicken
8. Bake uncovered, basting occasionally, 40 minutes or until done.
9. Sprinkle, if desired, with paprika.
Makes about 8 servings.