Tuesday, January 1, 2008

15 Minute Chicken & Rice Florentine

1 Tbsp. oil
4 small boneless skinless chicken breast halves ( 1 lb.)
2 cups water
1 can ( 10-3/4 oz.) condensed cream of chicken soup
2 cups MINUTE White Rice, uncooked
1 pkg. ( 10 oz.) frozen chopped spinach, thawed, well drained
1 cup parmesan cheese, shredded

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet. ADD water, soup and nutmeg to skillet; stir. Bring to boil. STIR in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min. Let sit 5 minutes. Makes 4 servings. Note: Increase oil to 2 Tbsp. if using a regular skillet. Substitute: Substitute 1-1/2 cups chopped fresh spinach or 1 can (13-1/2 oz.) chopped spinach, well drained, for the frozen spinach. Substitute 1 cup shredded Swiss cheese for the Parmesan. Substitute: Substitute Shredded Cheddar Cheese for the Swiss cheese.

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