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Name: Chicken with Ham and Provalone Cheese
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Uncooked rice; 3 c Water; 9 Slices cured Polish ham; 7 Slices provalone cheese; 3 Whole chicken breasts; 2 1/2 tb Seedless raspberry jam; 1 1/2 lb Broccoli

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INGREDIENTS

1 1/2 c Uncooked rice
3 c Water
9 Slices cured Polish ham
7 Slices provalone cheese
3 Whole chicken breasts
2 1/2 tb Seedless raspberry jam
1 1/2 lb Broccoli

Servings

INSTRUCTIONS

Use vegetable oil or cooking spray to lightly grease a large baking dish. (I used a 9x12" cake tin.) Remove the broccoli heads from the stems. Trim the stems, slice and chop coarsely like celery. Put the rice and the chopped broccoli stems in the bottom of the baking dish. Spread the ham slices with raspberry jam and wrap them (raspberry side down) around all sides of each chicken breast. Arrange the chicken breasts down the center of the dish, break the broccoli head into pieces and place around the chicken. Add 3 c. water. Cover and bake 45 min. at 350F. Remove dish from oven (to check chicken for doneness, cut into it with a knife or fork -- meat should be white, juices should run clear), cover chicken breasts with slices of cheese and put additional pieces of cheese over the rice and broccoli, then return to oven and bake uncovered another 5-10 min. until cheese is melted. It will look & smell wonderful! Split chicken breasts to serve 4-6. I suppose this is similar to chicken cordon bleu (?), but it seemed much easier than stuffing deboned chicken breasts, and the rice and broccoli are delicious cooked this way. I didnt add salt, pepper, or other seasonings because the ham I used was so delicious and strongly flavored; use your judgement. Asparagus and/or mushrooms would probably be good substitutes for the broccoli. I liked the subtle flavor added by the raspberry jam, which was not too sweet; probably you could substitute another jam or a small amount of honey. Jill

NOTES

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Chicken with Ham and Provalone Cheese

1 1/2 c Uncooked rice
3 c Water
9 Slices cured Polish ham
7 Slices provalone cheese
3 Whole chicken breasts
2 1/2 tb Seedless raspberry jam
1 1/2 lb Broccoli

Use vegetable oil or cooking spray to lightly grease a large baking dish.  (I used a 9x12" cake tin.)  Remove the broccoli heads from the stems. Trim  the stems, slice and chop coarsely like celery. Put the rice and the  chopped broccoli stems in the bottom of the baking dish. Spread the ham  slices with raspberry jam and wrap them (raspberry side down) around all  sides of each chicken breast. Arrange the chicken breasts down the center  of the dish, break the broccoli head into pieces and place around the  chicken.  Add 3 c. water.    Cover and bake 45 min. at 350F.  Remove dish from oven (to check chicken  for doneness, cut into it with a knife or fork -- meat should be white,  juices should run clear), cover chicken breasts with slices of cheese and  put additional pieces of cheese over the rice and broccoli, then return to  oven and bake uncovered another 5-10 min. until cheese is melted. It will  look & smell wonderful!  Split chicken breasts to serve 4-6.    I suppose this is similar to chicken cordon bleu (?), but it seemed much  easier than stuffing deboned chicken breasts, and the rice and broccoli are  delicious cooked this way.  I didnt add salt, pepper, or other seasonings  because the ham I used was so delicious and strongly flavored; use your  judgement. Asparagus and/or mushrooms would probably be good substitutes  for the broccoli.  I liked the subtle flavor added by the raspberry jam,  which was not too sweet; probably you could substitute another jam or a  small amount of honey. Jill

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Nutrition

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Serving Size: 1 Serving (1884g)
Recipe Makes: 1 Servings

Calories: 2298
Calories from Fat: 471 (20%)

Amt Per Serving		% DV

	Total Fat 52.4g	70 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 10.9g
Cholesterol 334.1mg		103 %
Sodium 575.5mg		20 %
Potassium 3530.4mg		93 %
Total Carbohydrate 306.2g		90 %
	Dietary Fiber 26.3g	105 %
	Sugars, other 279.9g
Protein 147.4g		211 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2298

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