Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/2 teaspoon chicken bouillon granules

  3. 1/2 cup instant rice

  4. 1/2 cup fresh spinach -- chopped

  5. 1/4 cup red bell pepper -- finely chopped

  6. 4 chicken breasts -- (about 1 pound), -- boneless & skinless

  7. 1 container refrigerated crescent rolls -- (8 ounces) salt and pepper -- optional

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Heat oven to 375 degrees. In medium saucepan, combine water and bouillon granules. Bring to a boil; add rice. Remove from heat; let stand 5 minutes. Stir in spinach and bell pepper.

  2. Flatten each chicken breast to about 1/4 inch thickness by pounding between two pieces of waxed paper. Season with salt and pepper if desired. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking in the edges.

  3. Divide crescent roll dough into 4 squares. Press each square to measure 6 x 6 inches. Place chicken in center of each square. Fold dough to enclose chicken; press edges to seal. Place on greased baking pan, seam side down.

  4. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center.


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