"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stuffed Chicken Breasts, by Peggy Bash, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c cooked brown rice 1 can cream of chicken soup 1/4 c milk
1 c crushed herb stuffing mix 1/2 c grated parmesan cheese 3 boneless skinless chicken breasts 1/2 c melted butter 3 slices ham 3 slices cheddar cheese
Combine rice, soup and milk and place in a greased baking pan. Combine stuffing mix and parmesan cheese. Dip chicken in melted butter and roll into stuffing mixture. Wrap a slice each of ham and cheese around each breast. Place on top of rice mixture. Sprinkle remaining crumbs and butter over top. Cover with foil. Bake at 350º for 60 - 75 min. Uncover and bake another 30 min.
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