Chicken Breasts Stuffed With Veggies And Cheese Recipe
Servings: 4
Ingredients
- 1 pkt Knorr Vegetable Soup Mix
- 1 1/2 c. water
- 1 c. white rice dry
- 1/2 med tomato coarsely minced
- 1 ounce part-skim mozzarella cheese
- 1/4 c. grated Parmesan cheese
- 1/4 tsp garlic pwdr
- 4 x skinless boneless chicken breast halves
Directions
- In a medium saucepan, blend vegetable soup mix with water and bring to a boil. Stir in rice and simmer for 15 min. Stir in tomato, cheese and garlic and set aside. Preheat oven to 375. Using a sharp knife parallel to the cutting board, make a deep 3-inch-long cut in the center of each chicken breast half to create a pocket. Proportionately stuff the pockets with rice and vegetable mix. Place the stuffed breasts in a baking dish which has been sprayed with Pam. Bake, uncovered, for 35 min or possibly till done.
- NOTES : I used regular converted rice but found the rice was not done.
- I will try Minute Rice next time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.2g | 5% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 34mg | 11% |
| Sodium 350mg | 15% |
| Potassium 214mg | 6% |
| Total Carbs 40.16g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.77g | 1% |
| Protein 16.76g | 27% |
