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Chicken Cordon Blue

Makes 4 servings Recipes from AlansKitchen.com

Prep Time: 30 min.
Baking Time: 25 min.

Ingredients:

  • Chicken Ingredients:
    •    4  (4-ounce) boneless skinless chicken breast halves
    •    2  slices (1-ounce) deli ham, cut in half
    •    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

Directions:

  1. Cut a 3-inch slit in each chicken breast to form a pocket.

  2. Insert 1/2 slice ham and 1 slice cheese. Place onto large plate.

  3. In a small bowl, combine dried bread crumbs, Parmesan cheese, paprika, and 1/4 cup melted butter.  Mix well.

  4. Top each chicken breast with 2 heaping tablespoons topping. Cover and refrigerate (8 hours or overnight).

Preheat oven to 400-degrees F.

  1. 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.

  2. Cover and bake for 10 minutes. Uncover and stir.

  3. 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 fork.

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.

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