STUFFED CHICKEN
  • 1 8-ounce Chicken Breast
  • 3 Fresh Spinach Leaves
  • ½ cup Chieftain®'s Calico Blend or Chieftain®'s Wild Rice Blend of Choice, cooked
  • 1 piece of Green Onion, chopped
  • 2 ounces of Gorgonzola Cheese
  • 1 ounce of Feta Cheese
  • 1 ounce of Cream Cheese
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Black Pepper

 

Prepare Calico Blend according to package directions. Combine rice, green onion, cheeses, garlic powder and pepper until thoroughly blended. Lightly pound chicken breast until it is even. Blanch spinach leaves. Lay spinach on cutting board overlapping the leaves. Place rice mixture in center of spinach; make a ball wrapping the spinach leaves around the rice mixture. Wrap the chicken around the spinach ball. Top Stuffed Chicken with Cream of mushroom soup and white wine sauce. Bake at 350° for 20-25 minutes.