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Add a photoServings: 4
Ingredients
- 1/2 c. Water
- 1/2 tsp Chicken bouillon granules
- 1/2 c. Uncle Ben's Brand Instant Rice
- 1/2 c. Minced fresh spinach
- 1/4 c. Finely minced red bell pepper
- 4 x Tyson IFF Boneless Skinless Chicken Breasts thawed
- 1 ct (8oz.) refrigerated crescent rolls
Directions
- 1. Heat ovan to 375 Degrees F. In a medium saucepan combine water and boullion granules. Bring to a boil, add in rice. Remove from heat, let stand 5 min. Stir in spinach and bell pepper, mix well.
- 2. Flatten each chicken breast to about 1/4 inch by pounding between two pcs of waxed paper. Season with salt and pepper, if you like. Place 1/4 of the rice mix on each chicken breast. Roll up, tucking in edges.
- 3. Divide crescent roll dough in 4 squares. Press each square to measure 6x6 inches. Place chicken in center, fold dough to enclose chicken, press edges to seal. Place on greased baking pan, seam side down.
- 4. Bake 25 to 30 min, or possibly till golden and chicken juices run clear.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 71mg | 2% |
| Total Carbs 25.01g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.29g | 2% |
| Protein 2.04g | 3% |
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