Garden Rice-Stuffed Chicken Breasts


  • 1 5-oz. package frozen vegetables with rice
  • 2 teaspoons slivered almonds
  • 1 large whole chicken breast, skinned and halved (about 1 lb.)
  • 1/8 teaspoon salt
  • 1 9-oz. package frozen chopped spinach
  • Dash paprika


  • 1 tablespoon PLUS 2 teaspoons Knorr White Sauce Mix
  • 1/2 cup PLUS 1 tablespoon Darigold Milk
  • 1 teaspoon Dijon mustard
  • 1/4 cup (1 oz.) Swiss Cheese, shredded


Prepare vegetables with rice in the microwave according to package directions; stir in almonds. Using a sharp knife, cut a 3-inch slit in the meaty side of each chicken breast half to form a pocket. Spoon half of the cooked rice mixture into each pocket. Arrange filled chicken breasts in an ungreased baking dish; lightly sprinkle with salt and paprika. Microwave on high for 8 minutes or until chicken is tender.

In a glass measuring cup combine all sauce ingredients except cheese. Using a wire whisk, stir mixture until smooth. Microwave on high for 1 minute, stir, then microwave on high for 1 minute longer. Stir in cheese. Keep warm.

Just before serving, prepare spinach in the microwave according to package directions; drain. Spread cooked spinach in a thin layer on a serving platter; arrange chicken breasts over spinach. Spoon some of the sauce over each stuffed breast. Serve with remaining sauce.


Preparation: 15 minutes Cooking: 15 minutes


Makes 2 servings.