Stuffed Chicken Breasts

This was delicious! The added mushrooms and flavored rice really completed the meal! The recipe called for blue cheese, but I am not a fan of large quantities of blue cheese so we substituted it for Swiss cheese. Probably not quite as rich of a flavor but it was still wonderful! -- When we re-heated leftovers, the chicken got a little dry on the outside but otherwise it worked well as leftovers!




Ingredients:

• 6 slices bacon
• 3 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 3-6 oz fresh spinach (chopped)
• 1 cup crumbled Swiss cheese (or blue cheese)
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 package fresh mushrooms (sliced)
• 1 package Uncle Ben's Garlic and Butter rice (prepared as stated on box)

Directions:

1. Cook bacon until crisp (either grill, microwave or fry pan - we chose microwave)
2. Preheat the oven to 350 degrees F. In a medium bowl, stir together the spinach and cheese (if Swiss, cut into chunks). Crumble in the bacon, and stir to distribute.
3. Lay the chicken breast halves out on a clean surface (after pounding), and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.               
6. While the chicken is baking, prepare the rice as the directions on the box call for.
7. In a small skillet, cook the mushrooms in a little bit of oil.
8. Serve chicken with the rice and mushrooms and ENJOY!