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Preparation time
20 minutes
Total time:
1 hour 35 minutes
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Ingredients
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4 Exceldor chicken breasts
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1 small container (300 g) ricotta cheese made from 2% partly skimmed milk
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125 mL (½ cup) fresh spinach, chopped
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1 pinch each of salt and pepper
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8 slices sodium-reduced bacon
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750 mL (3 cups) cubed butternut squash
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250 mL (1 cup) long grain and wild rice blend
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500 mL (2 cups) Knorr homestyle, chicken stock reduced sodium – prepared and piping hot
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Directions
- Preheat oven to 180°C (350°F).
- Slice chicken breasts lengthwise almost all the way through.
- Mix together the ricotta, spinach, salt, and pepper.
- Stuff chicken breasts with the cheese mixture. Close breasts and wrap 2 bacon slices around each one.
- Place the rice, squash, piping hot chicken broth, and stuffed chicken breasts in a deep, ovenproof casserole dish.
- Bake for 1 hour. Turn chicken breasts over at the halfway point. Increase heat to broil and cook 15 minutes longer, turning the chicken breasts once again at the halfway point to grill the bacon. Serve.
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