2 boneless chicken breasts

 1/2 tsp. salt

1/4 tsp. pepper

 1 tbsp. margarine

 1/2 c. chopped onion

 ½ tsp. celery salt

 1/2 of cooked chopped spinach, well-drained

 1 egg

1 cup dried bread crumbs

 1 cup rice

 1 can mushroom soup

 1 cup water

 Parsley Flakes & Basil Flakes

 Sage (I use ¼ teas. Add more if you like more sage flavor)

 With tip of sharp knife slice in to the side of each breast making a pocket to fill with stuffing and set aside. Heat oven to 350 degrees. In small bowl mix rice, water and mushroom soup together. Pour mixture Into a 9 x 9 inch baking dish. In large bowl, combine margarine, onion, spinach, celery salt, pepper, egg and bread crumbs to form stuffing. By hand press stuffing into the pocket of each chicken breast. Then place each stuffed chicken breast in the middle of the dish, with stuffing side touching each other. Press any extra stuffing in the middle. Cover and bake 1 hours on 350 degrees. (Check every 15 minutes to see if more water needs to be added to rice)


3 Responses so far »

  1. 1

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  2. 2

    Hey there! I’ve been missing you. Email me and let me know what’s been going on. dsa2591 at gmail.

  3. 3

    Sounds like an interesting recipe…. I love spinach! Have you heard about #foodthanks? Its an effort to get people to think beyond the plate at some of the many people involved with our food, and to say a bit of thanks for it. If you are interested, you can learn more at I’ve really been enjoying the topic on my blog. 🙂

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