Chicken Cordon Blue
Makes 4 servings
Prep Time: 30 min.
Baking Time: 25 min.
- Chicken Ingredients:
- 4 (4-ounce) boneless skinless chicken
- 2 slices (1-ounce) deli ham, cut in
- 4 slices (2x1x1/4-inch) Hot Pepper
Monterey Jack Cheese
- Topping Ingredients:
- 1/4 cup seasoned dried bread crumbs
- 2 Tablespoons grated Parmesan cheese
- 1 teaspoon paprika
- 1/4 cup butter, melted
- Rice Ingredients:
- 1 box (6-ounce) long grain rice and
vermicelli with chicken flavored sauce
- 2 cups boiling water
- 1 Tablespoon butter
Cut a 3-inch slit in each chicken breast to
form a pocket.
Insert 1/2 slice ham and 1 slice cheese. Place
onto large plate.
In a small bowl, combine dried bread crumbs,
Parmesan cheese, paprika, and 1/4 cup melted butter. Mix
Top each chicken breast with 2 heaping
tablespoons topping. Cover and refrigerate (8 hours or overnight).
Preheat oven to 400-degrees F.
Combine long grain rice and vermicelli with
chicken flavored sauce, 2 cups boiling water, and 1 Tablespoon
butter in greased 13x9-inch glass baking dish.
Cover and bake for 10 minutes. Uncover and
Place chicken breasts over rice. Continue
baking, uncovered, for 15 to 20 minutes or until chicken reaches
at least 165-degrees F. and juices run clear when pierced with a
FREEZE AND BAKE LATER METHOD:
Prepare chicken as
directed but do not bake. Cover tightly with aluminum foil and freeze
up to 3 months. To thaw, place in refrigerator for 24 hours or until
thawed. Heat oven to 400-degrees F. Bake, covered, for 10 minutes.
Uncover; continue baking for 15 to 20 minutes or until chicken reaches
at least 165-degrees F. and juices run clear when pierced with a fork.
Page 1 of 1