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Try this Chicken Breasts Stuffed with Veggies And Cheese recipe, or contribute your own. "Cheese" and "Stuffed" are two of the tags cooks chose for Chicken Breasts Stuffed with Veggies And Cheese.
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In a medium saucepan, blend vegetable soup mix with water and bring to a boil. Stir in rice and simmer for 15 minutes. Stir in tomato, cheese and garlic and set aside. Preheat oven to 375. 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. Evenly stuff the pockets with rice and vegetable mixture. Place the stuffed breasts in a baking dish that has been sprayed with Pam. Bake, uncovered, for 35 minutes or until done. Per serving: 315 Calories; 5g Fat (13% calories from fat); 28g Protein; 38g Carbohydrate; 59mg Cholesterol; 197mg Sodium NOTES : I used regular converted rice but found the rice was not done. I will try Minute Rice next time. 7 WW points. Recipe by: 366 Low-Fat Brand-Name Recipes Posted to EAT-LF Digest by Betsy Burtis
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