| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | ts | Chicken bouillon granules |
| 1/2 | c | Uncle Ben's Brand Instant Rice |
| 1/2 | c | Chopped fresh spinach |
| 1/4 | c | Finely chopped red bell pepper |
| 4 | Tyson IFF Boneless Skinless Chicken Breasts thawed | |
| 1 | Container (8oz.) refrigerated crescent rolls |
INSTRUCTIONS
1. Heat ovan to 375 Degrees F. In a medium saucepan combine water and boullion granules. Bring to a boil, add rice. Remove from heat, let stand 5 minutes. Stir in spinach and bell pepper, mix well. 2. Flatten each chicken breast to about 1/4 inch by pounding between two pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4 of the rice mixture on each chicken breast. Roll up, tucking in edges. 3. Divide crescent roll dough in 4 squares. Press each square to measure 6x6 inches. Place chicken in center, 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 juices run clear. Posted to MC-Recipe Digest V1 #837 by "Maria M. Schaefer" <mariam@startext.net> on Oct 11, 1997
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