Preparation:
1. Heat oven to 375 degrees. In medium saucepan, combine water and bouillon granules. Bring to a boil; add rice. Remove from heat; let stand 5 minutes. Stir in spinach and bell pepper.
2. Flatten each chicken breast to about 1/4 inch thickness by pounding between two pieces of waxed paper. Season with salt and pepper if desired. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking in the edges.
3. Divide crescent roll dough into 4 squares. Press each square to measure 6 x 6 inches. Place chicken in center of each square. Fold dough to enclose chicken; press edges to seal. Place on greased baking pan, seam side down.
4. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center. |