Chicken with Rice Stuffing
I needed to make a chicken dish to bring to my sister's house. There would be a wide variety of food preferences and I wanted to make something that everyone would like. These ingredients seemed like the would work and they did. I served it with chicken gravy on the side. For those who hate spinach, you can leave it out.
Ingredients
6 (6 ounce) boneless, skinless chicken breasts1 1/2 cups cooked white rice6 ounces baby spinach, cooked3 teaspoons rotisserie chicken seasoning, divided
2 teaspoons granulated chicken bouillion
3/4 cup panko bread crumbs
Directions
Pound each chicken breast to 1/4 inch thickness.
In a bowl, add rice, spinach, 2 teaspoons rotisserie chicken seasoning, and bouillion. Mix well.
Place a 1 1/2 inch ball of rice mixture in the center of each chicken breast and roll up. Place rolled up chicken breasts in a 13 x 9 baking dish.
In a small bowl, add panko bread crumbs and 1 teaspoon rotisserie seasoning. Mix well. Sprinkle over the top of the chicken breasts.
Bake at 350 for 30 minutes.