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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