Broccoli Stuffed Chicken Breasts
Ericka
ingredients
- 1 (10 oz.) pkg. frozen chopped broccoli, cooked
- 2 green onions, minced
- 1 cupMonterey Jack cheese, shredded
- 3 lg. whole chicken breasts, skinned, boned, and cut in half
- 3 (1 oz.) slices cooked ham, cut in half
- 1 cup fresh bread crumbs
- 1 tablespoon parsley
- 1/2 teaspoon paprika
- 3 tablespoon margarine, melted
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
directions
- 1
Drain broccoli well and put in large bowl with green onions and half the cheese and mix.
- 2
Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture.
- 3
Carefully fold chicken in; half over broccoli filling; neatly tuck ends under.
- 4
In pie plate or on waxed paper, combine bread crumbs, parsley and paprika.
- 5
Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs
- 6
In 9x13 inch baking dish, lace chicken.
- 7
Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender.
- 8
Sauce:
- 9
Place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice.
- 10
Add remaining cheese, stirring until melted. Spoon sauce around chicken. Serve warm!
Source: Online
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