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RICE STUFFED CHICKEN

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Makes 6 servings.



Ingredients Needed For RICE STUFFED CHICKEN
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* 6 boneless, skinless Chicken breast halves (about 2-1/4 pounds) pounded to 1/4-inch thickness
* 1/2 teaspoon ground black pepper
* 3 cups cooked rice (cooked without salt or fat)
* 1 10-ounce package chopped frozen spinach, thawed and well drained
* 1/2 cup feta Cheese
* 1/2 cup salt free sundried tomatoes, softened and chopped*
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 6 to 10 wooden toothpicks**
* vegetable cooking spray
* 2 cups prepared low-salt, low-fat, spaghetti sauce, warmed
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Directions To Prepare RICE STUFFED CHICKEN
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#Sprinkle one side of breast halves with pepper. Combine rice, spinach, Cheese, tomatoes, basil and salt in large bowl.
#Spoon 1/2 cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks. Wipe off outside of Chicken with paper towel.
#Coat large skillet with cooking spray; heat over medium-high heat until hot. Cook Chicken 5 to 7 minutes, or until light brown, turning occasionally.
#Place remaining rice mixture on bottom of shallow glass baking dish; place Chicken over rice. Cover with foil.
#Bake at 350 degrees 20 to 25 minutes. Serve Chicken with rice. Spoon 1/3 cup sauce over each serving.




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Thursday, June 22, 2017, 10:15 pm


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