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Print this Recipe    Broccoli Chicken

BROCCOLI-STUFFED CHICKEN BREASTS

10-oz package frozen chopped broccoli, cooked (or use equivalent fresh)
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

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

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.

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