Rice-stuffed Chicken

== Description ==
Makes 6 servings
== Ingredients ==
* 6 boneless, skinless chicken breast halves (about 2¼ pounds) pounded to ¼-inch thickness
* ½ teaspoon ground black pepper
* 3 cups cooked rice (cooked without salt or fat)
* 1 x 10-ounce package chopped frozen spinach, thawed and well drained
* ½ cup feta cheese
* ½ cup salt-free sun-dried tomatoes, softened and chopped
* 2 tablespoons chopped fresh basil
* ½ teaspoon salt
* 6 to 10 wooden toothpicks
* vegetable cooking spray
* 2 cups prepared low-salt, low-fat, spaghetti sauce, warmed
*
== Directions ==
# Sprinkle one side of breast halves with pepper.
# Combine rice, spinach, cheese, tomatoes, basil and salt in large bowl.
# Spoon ½ cup rice mixture on peppered side of each breast half; fold over and secure sides with toothpicks.
# Wipe off outside of chicken with paper towel.
# Coat large skillet with cooking spray; heat over medium-high heat until hot.
# Cook chicken 5 to 7 minutes, or until light brown, turning occasionally.
# Place remaining rice mixture on bottom of shallow glass baking dish; place chicken over rice.
# Cover with foil.
# Bake at 350°F for 20 to 25 minutes.
# Serve chicken with rice.
# Spoon ⅓ cup sauce over each serving.
Category:American Meat Dishes
Category:Basil Recipes
Category:Chicken breast Recipes
Category:Feta Recipes
Category:Main Dish Recipes
Category:Rice Recipes
Category:Prepared spaghetti sauce Recipes
Category:Spinach Recipes
Category:Sun-dried tomato Recipes