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Ingredients Jump to Instructions ↓

  1. 1 10 oz pkg. Green Giant

  2. -Microwave Garden Gourmet

  3. -Sherry Wild

  4. Rice or Asparagus Pilaf

  5. 1 tb Slivered almonds

  6. 2 lg Whole chicken

  7. -breasts,skinned,halved

  8. -(about 2 lbs.)

  9. 1/8 To 1/4 - tsp. salt

  10. 1 ds Paprika

  11. 2 9 oz pkg. Green Giant

  12. -Harvest Fresh Frozen

  13. -Chopped spinach

  14. Sauce:

  15. 1 c Chicken broth

  16. 1/2 c Half and half

  17. 2 tb Flour

  18. 2 ts Dijon mustard

  19. 2 oz Swiss cheese,shredded

  20. -1/2 cup)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees.

  2. Prepare Garden Gourmet according to package directions.

  3. Stir in almonds.

  4. Using a sharp knife, cut 3" slit in the meaty side of each chicken breast half to form a pocket.

  5. Spoon 1/3 cup of cooked rice mixture into each pocket.

  6. Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart) baking dish.

  7. Lightly sprinkle with salt and paprika.

  8. Bake @ 350 degrees for 45 to 50 minutes or until chicken is tender.

  9. In a medium saucepan, combine all sauce ingredients, except cheese.

  10. Using a wire whisk, stir mixture until smooth.

  11. Stir in cheese.

  12. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly.

  13. Keep warm.

  14. Just before serving, prepare spinach according to package directions; drain.

  15. Spread cooked spinach in a thin layer on serving platter.

  16. Arrange chicken breasts over spinach layer.

  17. Spoon some of sauce over each stuffed chicken breast.

  18. Serve with remaining sauce.

  19. Serves 4.

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