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© Meredith Corporation. All rights reserved. Used with permission.
(4 chicken breasts plus 2 2/3 cup rice)
Preheat oven to 350°F. Line a baking sheet with foil; set aside. Using a sharp knife, cut each chicken breast half horizontally through the thickest portion to, but not through, the opposite side. Lay each breast open.
In a small food processor combine spinach, basil, 2 tablespoons cheese and 1 tablespoon oil. Cover and process until well mixed. Spread mixture onto cut surfaces of chicken and fold closed; set aside.
In a medium saucepan heat the remaining 2 teaspoons oil over medium heat. Add mushrooms, onion and garlic; cook for 5 to 6 minutes or just until mushrooms are tender, stirring occasionally. Stir in rice; cook and stir for 1 minute more. Add broth, Italian seasoning, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, about 45 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in tomatoes. Cover and let stand for 5 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken to skillet, cook for 4 to 5 minutes or until brown, turning once. Place chicken on the prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with the remaining 2 tablespoons cheese. Serve chicken with rice mixture.