Cheesy Chicken Florentine Recipe

2 cups cooked white rice

1 cup milk

1 cup shredded Swiss cheese, divided

1/4 cup chopped onion

2 teaspoons prepared Dijon-style mustard

1/2 teaspoon salt

6 skinless, boneless chicken breasts

2 tablespoons vegetable oil

1 cup fresh bread crumbs

2 tablespoons butter, melted

375 F (190 C). Defrost the spinach souffle in the microwave on 50% power for 6 to 7 minutes. In a large bowl combine the spinach souffle, rice, milk,

1/2 cup Swiss cheese, onion, mustard and salt. Stir well. Transfer mixture to a

9x13" baking dish, cover and bake in the preheated oven for 25 minutes. Meanwhile, in a large nonstick skillet, saute the chicken breasts in oil until both sides are golden brown and the juices run clear. Arrange the chicken on top of the spinach mixture. In a small bowl, combine the bread crumbs, butter or margarine and remaining

1/2 cup Swiss cheese; sprinkle over the chicken. Bake uncovered for an additional

25 minutes, or until the spinach mixture is set and the chicken is done and juices run clear.