pkg.
Knorr® Sides Plus™ Veggies - Cheddar Rice with Broccoli and Carrots
2
large
red bell peppers, chopped
5
boneless, skinless chicken breast halves, pounded 1/4 inch thick (about 1-1/2 lb.)
1/4
cup
Japanese-style panko bread crumbs
2
tbsp.
grated Parmesan cheese
1
tbsp.
Bertolli® Olive Oil
1
small
yellow onion, chopped
1
clove
garlic, chopped
1
box
(10 oz.) frozen chopped spinach, thawed and squeezed dry
Directions
Preheat oven to 375º. Prepare Knorr® Sides Plus™ Veggies - Cheddar Rice with Broccoli and Carrots according to package directions, omitting spread. Stir in 1 chopped red pepper; let cool 10 minutes.
Top each chicken breast with about 1/4 cup rice; reserve remaining rice and set aside. Roll chicken and secure with wooden toothpicks. In shallow dish combine bread crumbs with cheese, then coat chicken. In 12-inch nonstick skillet heat olive oil over medium-high heat and brown chicken. In 11 x 7-inch glass baking dish arrange chicken. Bake 20 minutes until chicken is thoroughly cooked.
Meanwhile, in same skillet cook remaining red pepper and onion with 2 tablespoons water, covered, over medium heat, stirring occasionally, 5 minutes or until vegetables are tender. Stir garlic and cook 30 seconds. Stir in spinach and reserved rice and cook, stirring frequently, 3 minutes or until spinach is heated through. Remove toothpicks and serve sliced chicken over spinach mixture.
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