10 oz. pkg. Green Giant microwave Garden Gourmet sherry, wild rice, or asparagus pilaf
1 tbsp. slivered almonds
2 lg. whole chicken breasts, skinned, halved
1/8 to 1/4 tsp. salt
Dash of paprika
2 (9 oz.) pkg. Green Giant Harvest Fresh frozen chopped spinach (optional)

SAUCE:

1 c. chicken broth
1/2 c. half & half
2 tbsp. flour
2 tsp. Dijon mustard
2 oz. Swiss cheese, shredded (about 1/2 c.)

Heat oven to 350 degrees. Prepare Garden Gourmet according to package. Stir in almonds. Using sharp knife, cut 3 inch slit in meaty side of each chicken breast half to form pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange breasts in ungreased 9x13 inch baking dish. Lightly sprinkle with salt and paprika. Bake at 350 degrees for 45 to 50 minutes or until chicken is tender.

In medium saucepan, combine all sauce ingredients except cheese, stir mixture until smooth. Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Arrange chicken breasts on platter. May be spread over cooked spinach. Pour sauce over breasts for serving. 4 servings.

400 calories per serving. 15 grams fat. 121 milligrams cholesterol.