Chicken Cordon Bleau Recipe Prepare chicken as directed but do not bake. Cover tightly with aluminum foil; freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Prepare rice and bake chicken and rice as directed.
Prep: 30 minutes, Bake: 25 minutes, Serves: 4
FOR CHICKEN:
4 (4-ounce) boneless skinless chicken breasts
2 (1-ounce) slices deli ham, cut in half
4 (2x1x1/4-inch) slices LAND O LAKES Hot Pepper Monterey Jack Cheese
FOR TOPPING:
1/4 cup seasoned dried breaclcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon paprika
2 tablespoons LAND O LAKES!I Butter, melted
FOR RICE:
1 (6-ounce) box long grain rice and vermicelli with chicken flavored sauce
2 cups boiling water
1 tablespoon LAND O LAKES: Butter
Method:
1. 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.
2. Combine all topping ingredients in small bowl; mix well. Top each chicken breast with 2 heaping tablespoons topping. Cover; refrigerate (8 hours or overnight).
3. Heat oven to 400° F.
4. Combine all rice ingredients, including spice packet, ¡n greased 13x9-inch glass baking dish. Cover; bake for 10 minutes. Uncover; stir.
5. Place prepared chicken breasts over rice. Continue baking, uncovered, for 15 to 20 minutes until chicken reaches at least 165°F. and juices run clear when pierced with a fork.
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| Chicken Cordon Bleu Recipe |