Baked Chicken Breasts with Rice and Vegetable Stuffing

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Ingredients

• 1 Envelope vegetable recipe soup mix
• 1/2 c Shredded mozzarella cheese,about 1 1/2 oz.
• 1 1/2 c Water 
• 1/4 c Grated Parmesan cheese
• 1/2 c Uncooked regular rice 
• 1 sm Clove garlic,finely chopped
• 1 10 oz pkg. frozen chopped  spinach,cooked and squeezed dry
• 4 Whole boneless chicken breasts,about 2 lbs.,skinned and halved
• 1/2 md Tomato,coarsely chopped

How To Cook

1. In medium saucepan, blend vegetable recipe soup mix with water; bring to boil. 
2. Stir in uncooked rice and simmer covered 20 minutes or until tender.
3. Stir in spinach, tomato, cheese and garlic; set aside. 
4. Preheat oven to 350 degrees. 
5. With knife parallel to cutting board, make deep 3" long cut in center of each chicken breast half to form pocket. 
6. Evenly stuff pockets with rice mixture. 
7. In lightly greased baking dish,arrange chicken and bake uncovered basting occasionally, 40 minutes or until done. 
8. Sprinkle with paprika.

Makes 8 servings.

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