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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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An easy, company good chicken dish that's long been a family favorite. Originally from a Southern Living magazine many years ago. Ingredients:
8 boneless skinless chicken breasts |
1 (8 ounce) package monterey jack cheese |
2 eggs, beaten |
1 1/2 cups dry breadcrumbs |
2/3 cup butter or 2/3 cup margarine, divided |
1 cup chicken broth |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
2 teaspoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
3 cups cooked rice |
1 (4 ounce) can sliced mushrooms, drained |
2 tablespoons diced pimentos |
Directions:
1. Place each half of chicken breast on waxed paper; carefully flatten to 1/4 inch
2. thickness, using a meat mallet or rolling pin.
3. Cut cheese into 8 equal portions; place one portion in center of each half of chicken breast.
4. Fold long sides of chicken over cheese; fold ends over and secure with toothpicks.
5. Dip each chicken breast in eggs; then coat with breadcrumbs.
6. Brown meat on all sides in 1/3 cup butter; set aside.
7. Saute onion and green pepper in 1/3 cup butter until tender.
8. Add flour to vegetable mixture and stir until combined.
9. Stir in chicken broth, salt and pepper; cook until thickened.
10. Stir in rice, mushrooms, and pimento.
11. Spoon rice mixture into a 11x9x2-inch
12. baking dish and arrange browned chicken over rice mixture.
13. *Can be done ahead of time until this point.
14. Cover and refrigerate.
15. Bake at 400°F for 20-30 minutes or until heated through, increasing time 10-15 minutes if dish was refrigerated.
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