Chicken Vegetable Rollatini

Name: Chicken Vegetable Rollatini
Ingredients: 1 package Knorr(R) Sides PlusTM Veggies - Cheddar Rice with Broccoli and Carrots; 2 large red bell peppers, chopped; 5 boneless, skinless chicken breast halves, pounded 1/4 inch thick (about 1-1/2 lbs.); 1/4 cup Japanese-style panko bread crumbs; 2 tablespoons grated Parmesan cheese; 1 tablespoon olive oil; 1 small yellow onion, chopped; 1 clove garlic, chopped; 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

9 ingredients

3 steps

Ingredients

1 package Knorr(R) Sides PlusTM Veggies - Cheddar Rice with Broccoli and Carrots
2 large red bell peppers, chopped
5 boneless, skinless chicken breast halves, pounded 1/4 inch thick (about 1-1/2 lbs.)
1/4 cup Japanese-style panko bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 small yellow onion, chopped
1 clove garlic, chopped
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

Directions

1

Preheat oven to 375°. Prepare Knorr(R) Sides PlusTM Veggies - Cheddar Rice with Broccoli and Carrots according to package directions, omitting spread. Stir in 1 chopped red pepper; let cool 10 minutes.
2

Top each chicken breast with about 1/4 cup rice; reserve remaining rice and set aside. Roll chicken and secure with wooden toothpicks. Combine bread crumbs with cheese in shallow dish, then coat chicken. Heat olive oil in large nonstick skillet over medium-high heat and brown chicken. Arrange chicken in 11- x 7-inch glass baking dish. Bake 20 minutes until chicken is thoroughly cooked.
3

Meanwhile, in same skillet, cook remaining red pepper and onion with 2 tablespoons water, covered, over medium heat 5 minutes, until tender, stirring occasionally. Add garlic and cook 30 seconds, stirring. Stir in spinach and reserved rice and cook 3 minutes, until spinach is heated through, stirring frequently. Remove toothpicks and serve sliced chicken over spinach mixture.