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.

Ingredients

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

Directions

1. 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.

2. Place 1/4 cup rice, 1 tablespoon onion and 1 tablespoon pimiento on each foil square. Place chicken on rice, fanning slightly.

3. 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.

4. 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.