| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Broccoli | 4 | Servings | |
INGREDIENTS
| 1 | pk | (10 Oz.) frozen chopped broccoli; coo |
| 2 | Green onions; minced | |
| 4 | oz | (1 c.) Monterey Jack cheese shredded |
| 3 | lg | Whole chicken breasts; skinned boned, and |
| 3 | sl | (1 Oz.) cooked ham; cut in half |
| 1 | c | Fresh bread crumbs |
| 1 | tb | Parsley |
| 1/2 | ts | Paprika |
| 3 | tb | Margarine; melted |
| 1 | tb | Flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Milk |
INSTRUCTIONS
Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, place chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, 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. Add remaining cheese, stirring until melted. Spoon sauce around chicken. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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