INGREDIENTS

INSTRUCTIONS

Use vegetable oil or cooking spray to lightly grease a large baking
dish. (I used a 9x12" cake tin.)  Remove the broccoli heads from the
stems. Trim the stems, slice and chop coarsely like celery. Put the
rice and the chopped broccoli stems in the bottom of the baking dish.
Spread the ham slices with raspberry jam and wrap them (raspberry  side
down) around all sides of each chicken breast. Arrange the  chicken
breasts down the center of the dish, break the broccoli head  into
pieces and place around the chicken.  Add 3 c. water.  Cover and bake
45 min. at 350'F.  Remove dish from oven (to check  chicken for
doneness, cut into it with a knife or fork -- meat should  be white,
juices should run clear), cover chicken breasts with slices  of cheese
and put additional pieces of cheese over the rice and  broccoli, then
return to oven and bake uncovered another 5-10 min.  until cheese is
melted. It will look & smell wonderful!  Split  chicken breasts to
serve 4-6.  I suppose this is similar to chicken cordon bleu (?), but
it seemed  much easier than stuffing deboned chicken breasts, and the
rice and  broccoli are delicious cooked this way.  I didn't add salt,
pepper,  or other seasonings because the ham I used was so delicious
and  strongly flavored; use your judgement. Asparagus and/or mushrooms
would probably be good substitutes for the broccoli.  I liked the
subtle flavor added by the raspberry jam, which was not too sweet;
probably you could substitute another jam or a small amount of honey.
Jill  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1187
Calories From Fat: 137
Total Fat: 15.4g
Cholesterol: 292.4mg
Sodium: 482mg
Potassium: 3220.5mg
Carbohydrates: 134.6g
Fiber: 1.5g
Sugar: <1g
Protein: 133.7g