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  • 5 Ratings

Try this twist on the classic chicken and rice recipe. Spinach, basil and cheese make each bite of this stuffed chicken breast full of flavor. Serve with vegetable rice for a baked chicken dish your family is sure to love.

Source: Better Homes and Gardens

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Recipe Summary

cook:
45 mins
bake:
30 mins
stand:
5 mins
total:
1 hr 55 mins
prep:
35 mins
Servings:
4
Yield:
4 chicken breasts plus 2 2/3 cup rice
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a baking sheet with foil; set aside. Using a sharp knife, cut each chicken breast half horizontally through the thickest portion to, but not through, the opposite side. Lay each breast open.

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  • In a small food processor combine spinach, basil, 2 tablespoons of the cheese, and the 1 tablespoon oil. Cover and process until well mixed. Spread mixture onto cut surfaces of chicken and fold closed; set aside.

  • In a medium saucepan heat the 2 teaspoons oil over medium heat. Add mushrooms, onion, and garlic; cook for 5 to 6 minutes or just until mushrooms are tender, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Add broth, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tomatoes. Cover and let stand for 5 minutes.

  • Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Cook chicken in hot skillet for 4 to 5 minutes or until brown, turning once. Place chicken on the prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture.

Nutrition Facts

380 calories; fat 12g; cholesterol 94mg; saturated fat 3g; carbohydrates 30g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 38g; vitamin a 2434.4IU; vitamin c 18.5mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 18.3mg; vitamin b6 1.3mg; folate 83.3mcg; vitamin b12 0.4mcg; sodium 608mg; potassium 892mg; calcium 125mg; iron 2.6mg.
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