Southwestern Stuffed Chicken

Not everyone enjoys the flavor or even texture of two meats served together. I do. Sometimes. I also like food that has a punch to it whether its spicey, salty, tangy, fruity or whatever.
I used to buy the Southwestern Style Chicken meal in a box that Campbells put out but for some reason they either stopped making it or stopped selling it in my area and I haven't found it in years. So I decided to create my own and of course added my own twist to it as well.

Ingredients
Three (3) or four (4) boneless, skinless chicken breasts.
1/3 roll of Wampler Farms HOT ground sausage
Half a block of pepper-jack cheese
One (1) box of southwestern style rice (the kind with black beans in it)
One (1) cup of kernel corn
One (1) 8oz can of petite diced tomatoes
Butter

Preheat oven to 400°

Brown and drain the sausage and break it up into crumbs then spread it over a paper towel to get rid of additional grease.
Slice cheese up into blocks a little smaller than a die (that's singular for dice if you were wondering).

Take a deep casserole dish (I prefer to use a round one) and coat the inside of it with butter. Empty the contents of the box of southwestern style rice into the bowl. If your's didn't come with a packet of seasoning then you probably got the wrong one! Add the corn and petite tomatoes. If you want you can also add some kidney beans and black beans as well. Stir the mixture up then set to the side.

Take a thin filet knife and insert it into the thick end of the chicken. Try to keep the hole the same size as the knife blade. Push the knife into the chicken breast and using the insertion point as the axis cut the inside of the chicken breast only so as to form a cavity. You don't want the knife to cut all the way through the chicken. Take the sausage and the cheese and stuff it into the cavity. I like to stick a cube of the cheese in first followed by sausage, then another cheese cube, more sausage and a final cheese cube. You can use more or less cheese or sausage but the point is to stuff the chicken breast to the point that it feels like it will burst out.

Now take the mixture and place it in the rice mixture. You will want to push it down into the mixture so that once all the pieces are placed they will be almost submerged in the mixture. If the juice from the can of petite tomatoes doesn't seem sufficient to cook the rice then add a little bit of water in.

Cover with aluminum foil and place in oven. Cook for 45 minutes, remove and check to make sure rice is soft. If not then add a little more water and cover again and cook for another 20 minutes. Uncover and put back in oven for about 10 minutes to brown. Remove then serve.

If you like you can also garnish with a little paprika as well.