Rondele Chicken

This is such a simple recipe to make - especially the variation to chop up the chicken and add ot the stock. Be sure not to add too much chicken stock - maybe about 2/4 - 1/2" in the dish.

INGREDIENTS:

• 2 8oz Containers Rondele' Herb & Garlic Cheese
• 4 Thin Boneless Chicken Breasts or Fillet's
• 1 8oz Can Chicken Stock
• 2 Cups Instant White Rice

DIRECTIONS:

Prepare Rice as directed.
Prepare chicken by scooping a tablespoon or two (depending on the size of the breast) on the Chicken Fillets.
Roll up Chicken and secure with toothpicks.
Place Chicken in a square oven dish about 1- 1-1/2" deep, large enough to hold all the rolled up breasts.
Pour approximately 1/2 of the Chicken Stock over the breasts.
Place dollops of leftover Rondele Herb & Garlic cheese in the chicken stock - no need to mix in. Save some additional cheese for serving.
Cook for approximately 40 minutes, or until chicken is cooked through.
When finished, place chicken breast and some stock over the rice. Add any additional cheese to taste.

Variation:
Instead of rolling up the chicken breasts, chop into small squares or slices and place in the chicken stock with the cheese. Serve over rice.