Chicken Breasts Stuffed With Zucchini, Roasted Red Pepper Recipe

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Ingredients

Directions

Step #1 In a medium saucepan, mix vegetable soup mix with water & bring to a boil.
Step #2 stir in the rice & let simmer for 15 mins.
Step #3 stir in the tomato, cheese & garlic & set aside.
Step #4 preheat your trusty oven to 375.
Step #5 Using a sharp knife parallel to the cutting board, make a deep 3-inch-long cut in the center of each chicken breast half to form a pocket.
Step #6 Evenly stuff the pockets with rice & vegetable mixture.
Step #7 Place the stuffed breasts in a baking dish that has been sprayed with Pam.
Step #8 Bake, uncovered, for 35 mins or until done.
Step #9 Per serving: 315 Calories; 5g Fat (13% calories from fat); 28g Protein; 38g Carbohydrate; 59mg Cholesterol; 197mg Sodium NOTES : I used regular.
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