| 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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