Rice-stuffed Chicken

Description

Makes 6 servings

Ingredients

• 6 boneless, skinless chicken breast halves (about 2¼ pounds) pounded to ¼-inch thickness
• ½ teaspoon ground black pepper
• 3 cups cooked rice (cooked without salt or fat)
• 1 x 10-ounce package chopped frozen spinach, thawed and well drained
• ½ cup feta cheese
• ½ cup salt-free sun-dried tomatoes, softened and chopped
• 2 tablespoons chopped fresh basil
• ½ teaspoon salt
• 6 to 10 wooden toothpicks
• vegetable cooking spray
• 2 cups prepared low-salt, low-fat, spaghetti sauce, warmed

Directions

1. Sprinkle one side of breast halves with pepper.
2. Combine rice, spinach, cheese, tomatoes, basil and salt in large bowl.
3. Spoon ½ cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks.
4. Wipe off outside of chicken with paper towel.
5. Coat large skillet with cooking spray; heat over medium-high heat until hot.
6. Cook chicken 5 to 7 minutes, or until light brown, turning occasionally.
7. Place remaining rice mixture on bottom of shallow glass baking dish; place chicken over rice.
8. Cover with foil.
9. Bake at 350°F for 20 to 25 minutes.
10. Serve chicken with rice.
11. Spoon ⅓ cup sauce over each serving.