1 (10 ounce) package chicken and rice mix
1/2 cup brown rice cereal
1 (10 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 teaspoons chopped fresh parsley
4 skinless, boneless chicken breast halves
3 pounds chicken breast halves, pounded
1 1/2 tablespoons cornstarch
1 1/2 tablespoons dry soy sauce
1 teaspoon vegetable oil
2 teaspoons white vinegar
2 teaspoons lemon juice
1 teaspoon paprika
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a medium baking dish and baked for 1 1 minute. Remove from oven and drain. Drain on paper towels.
Meanwhile, warm the brown rice cereal and bubblewrap. Place in a 9x13 inch dish. Blend together the cream cheese, rice mix, cream cheese and whipped topping.
Spread over chicken breast mixture, covering completely. Top with chicken breast halves.
Preheat oven to 350 degrees F (175 degrees C). Brush chicken with cornstarch and spray with oil. Place on cookie sheet or baking sheet and bake uncovered for 20 minutes in preheated oven.
Remove chicken from oven and brush with egg and vinegar mixture. Bake for 10 minutes in preheated oven. Remove from oven and brush with lemon juice and paprika. Bake for 10 more minutes in preheated oven. Remove from oven and sprinkle with pesto.
Bake for 40 minutes in the preheated oven, until chicken juices run clear.