Creamy Stuffed Chicken
Be sure to measure out foil before using to prevent waste. Instead of tearing off a strip that is too big, measure the surface of the area you need to cover first.
4 chicken breasts
1 cup long grain rice
1/4 cup onion
1/4 cup pimiento
1 cream of chicken soup
1 cup (10 oz can) chicken broth
Preheat grill or broiler. Cut four 12-inch squares of heavy-duty foil; spray with nonstick cooking spray. Cut each chicken breast at 1/4-inch intervals, creating a fan.
Place 1/4 cup rice, 1 tablespoon onion and 1 tablespoon pimiento on each foil square. Place chicken on rice, fanning slightly.
Blend soup with broth. Bring opposite corners of foil together around chicken; seal sides to form a small bowl. Divide soup mixture evenly among bundles.
Fold foil over the top to seal; place on grill or broiler rack, 4 inches from the heat. Grill or broil for 30 minutes or until chicken is done and rice is tender.
Eliminate the step of measuring out rice for each chicken bundle. Instead, serve the chicken over cooked rice that you already have on hand. Simply grill the chicken as directed, then place contents of each bundle on a plate of hot cooked rice.