Broccoli-Stuffed Chicken Breasts


1 - 10-oz. package frozen chopped broccoli, cooked
2 green onions, minced
1 cup shredded Monterey Jack cheese
3 whole large chicken breasts, boned, halved, skinned
3 1-oz. slices cooked ham, cut into halves
1 cup soft bread crumbs
1 tablespoon minced parsley
1/2 teaspoon paprika
Butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk


Drain broccoli well; combine with green onions and 1/2 cup cheese. Pound each chicken breast half to 1/4-inch thickness. Top each with a piece of ham and 1/6 of broccoli mixture. Fold chicken in half over filling; tuck ends under. Mix bread crumbs, parsley, and paprika. Melt 1 tablespoon of butter on high 45 seconds; brush over chicken, coat with crumbs. In 13 by 9 dish, cook chicken, covered with waxed paper, on high 10 to 12 minutes, rotating once. Let stand, covered, while preparing sauce. In 1-quart bowl, melt 2 tablespoons butter on high 45 seconds; stir in flour, salt, and pepper. Add milk; cook on high 3-1/2 minutes just until boiling, stirring twice. Whisk in remaining cheese; serve with chicken. Makes 6 main-dish servings.

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