Rice-Stuffed Chicken Recipe from USA with Spinach, Feta, and Sun-Dried Tomatoes

Name: Rice-Stuffed Chicken Recipe from USA with Spinach, Feta, and Sun-Dried Tomatoes
Ingredients: 6 boneless, skinless chicken breast halves (about 2.25 lb or 1.02 kg), pounded to a thickness of 0.25 inch; 1/2 tsp ground black pepper; 3 cups cooked rice (cooked without salt or fat); 1 package (10 oz or 283 g) chopped frozen spinach, thawed and well drained; 1/2 cup feta cheese; 1/2 cup salt-free sun-dried tomatoes, softened and chopped; 2 tbsp chopped fresh basil; 1/2 tsp salt; 6 to 10 wooden toothpicks; vegetable cooking spray; 2 cups prepared low-salt, low-fat spaghetti sauce, warmed

excitedfood.com

Indulge in a flavorful and satisfying dish with this Rice-Stuffed Chicken Recipe from the USA. Bursting with savory flavors in every bite, this healthy lunch or dinner option is topped with spaghetti...

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Cooking tools:

Pounding mallet
Mixing bowl
Measuring cup
Measuring spoon
Kitchen scale
Toothpick
Paper towel
Skillet
Cooking spray
Tongs
Baking dish
Aluminum foil
Oven
Stove
Spoon
Ladle
Saucepan
Cutting board
Chef's knife
Spatula
Microwave
Airtight container
Serving platter

Ingredients

6 boneless, skinless chicken breast halves (about 2.25 lb or 1.02 kg), pounded to a thickness of 0.25 inch
1/2 tsp ground black pepper
3 cups cooked rice (cooked without salt or fat)
1 package (10 oz or 283 g) chopped frozen spinach, thawed and well drained
1/2 cup feta cheese
1/2 cup salt-free sun-dried tomatoes, softened and chopped
2 tbsp chopped fresh basil
1/2 tsp salt
6 to 10 wooden toothpicks
vegetable cooking spray
2 cups prepared low-salt, low-fat spaghetti sauce, warmed