CHICKEN BREASTS STUFFED WITH VEGGIES AND CHEESE
Source: 366 Low-Fat, Brand-Name Recipes in Minutes by M. J. Smith

1 pkg. KnorrŪ vegetable soup mix*
1 1/2 cups water
1 cup white rice, dry
1/2 medium tomato, coarsely chopped
1 oz. part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
4 whole boneless chicken breasts, skinned and halved

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 F.

Using a sharp knife parallel to the cutting board, made 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 PamŪ.

Bake uncovered, for 35 minutes or until done.

*To reduce sodium use 1/2 pkg of soup mix.

Servings: 4 (1 breast per serving)
Per serving: Calories 259, Calories from fat 81, Total fat 9 g, Saturated fat 4 g, Cholesterol 92 mg, Sodium 959 mg, Total carbohydrate 17 g, Dietary fiber 1 g, Protein 6 g, Calcium 264 mg

Exchange Values: 3 lean meat, 1 vegetable, 1 bread/starch