BROCCOLI STUFFED CHICKEN BREASTS|
1 (10 oz.) pkg. frozen chopped
2 minced green onions
1 c. shredded Monterey Jack
3 whole chicken breasts,
boned, halved and skinned
3 (1 oz.) slices ham, halved
1 c. soft bread crumbs
1Tbsp. minced parsley
1/2 tsp. paprika
1 Tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
butter or margarine
Drain broccoli; combine with green onions and 1/2 cup
cheese. Pound chicken breast halves to 1/4 inch thickness.
Top each piece with ham and portion of broccoli mixture. Fold
chicken in half over filling; tuck ends under. Mix bread
crumbs, parsley and paprika. Melt 1 tablespoon butter; brush
over chicken. Coat chicken with crumbs. In 13 x 9-inch dish
cook chicken uncovered for 45 minutes at 325 degrees.
2 Tbsp. butter
salt and pepper
cheese remaining from chicken
In 1 quart bowl melt butter; stir in flour, salt,
pepper and milk. Cook on high 3 1/2 minutes just to boiling.
Stir. Whisk in cheese remaining from chicken recipe. Serve
with chicken breasts.
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