Peach Salsa Stuffed Chicken Breast with Vegetable Rice Medley

Stuffed chicken

Ingredients-

6 thawed BS Chicken breasts

Peach salsa (below)

Topping

Guacamole 

Sour cream

Salsa:

2-3c diced tomatoes 

1 small sweet onion diced

1/4c chopped cilantro (or 1/3 bunch)

1 peeled peach, diced 

Mix together in a bowl, set aside

Topping:

1 tbl cumin

1/4 tea salt

1/4 tea pepper

1/2 tea garlic salt or powder

Mix all together 

Preheat oven to 375 degrees

Make salsa. Then make topping. 

Cut a pocket into the chicken, spoon salsa into pockets and set on baking pan.  Sprinkle topping on top of chicken. 

Bake at 375 for 40 minutes or until chicken is done. 

Serve with a dollop of sour cream and guacamole 

Veggie Rice

3 cups cooked brown rice

1c each Zucchini (green And yellow) (shredded)

1 Bell pepperdiced

Onion diced

Mushrooms chopped

1 1/2c chopped spinach

2 tbl olive oil

In a sauté pan, heat oil and then place in veggies, reserving spinach. Sauté until tender. Remove from heat and mix in 1/2- 3/4 amount of rice depending on the ratio of veggies to rice you prefer. Add in spinach