| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Chicken | 4 | servings | |
INGREDIENTS
| 1 | pk | Vegetable soup mix |
| 1 1/2 | c | Water |
| 1 | c | White rice; dry |
| 1/2 | md | Tomato; coarsely chopped |
| 1 | oz | Mozzarella cheese; part skim milk |
| 1/4 | c | Grated Parmesan cheese |
| 1/4 | ts | Garlic powder |
| 4 | Skinless boneless chicken breast halves |
INSTRUCTIONS
In a medium saucepan, blend vegetable soup mix with water and bring to a boil. Stir in rice and simmer for 15 minutes. Stir in tomato, cheese and garlic and set aside. Preheat oven to 375. Using a sharp knife parallel to the cutting board, make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket. Evenly stuff the pockets with rice and vegetable mixture. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Bake, uncovered, for 35 minutes or until done. Per serving: 315 Calories; 5g Fat (13% calories from fat); 28g Protein; 38g Carbohydrate; 59mg Cholesterol; 197mg Sodium NOTES : I used regular converted rice but found the rice was not done. I will try Minute Rice next time. 7 WW points. Recipe by: 366 Low-Fat Brand-Name Recipes Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 9, 1999, converted by MM_Buster v2.0l.
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