Recipe(tried): Broccoli-Stuffed Chicken Breasts

Here's a recipe I found in a magazine years ago -- can't even remember which one, but I think it might have been McCalls. The recipe calls for it to be cooked in the microwave, and that is the way we've always done it, but I don't know why you couldn't roast the dish in the oven if you prefer.

BROCCOLI-STUFFED CHICKEN BREASTS

1 - 10-oz. package frozen chopped broccoli, cooked (we usually use fresh broccoli and cook it)
2 green onions, minced
1 cup shredded Monterey Jack cheese
3 whole large chicken breasts, boned, halved, skinned
3 1-oz. slices cooked ham, cut into halves
1 cup soft bread crumbs
1 tablespoon minced parsley
1/2 teaspoon paprika
Butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

1. Drain broccoli well; combine with green onions and 1/2 cup cheese.

2. Pound each chicken breast half to 1/4-inch thickness. Top each with a piece of ham and 1/6 of broccoli mixture. Fold chicken in half over filling; tuck ends under.

3. Mix bread crumbs, parsley, and paprika. Melt 1 tablespoon of butter on high 45 seconds; brush over chicken, coat with crumbs. In 13" by 9" dish, cook chicken, covered with waxed paper, on high 10 to 12 minutes, rotating once. Let stand, covered, while preparing sauce.

4. In 1-quart bowl, melt 2 tablespoons butter on high 45 seconds; stir in flour, salt, and pepper. Add milk; cook on high 3-1/2 minutes just until boiling, stirring twice. Whisk in remaining cheese; serve with chicken. Makes 6 main-dish servings. About 300 calories per serving.

This is good served with boiled and buttered new potatoes or rice.

;0) laa