- 6
- 60 mins
- 100 mins
Ingredients
- 2 6-ounce packages long grain and wild rice mix
- 2 cups sliced fresh mushrooms
- 1/4 cup sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or light cream
- 1/2 cup shredded Gruyère cheese (2 ounces)
- 2 tablespoons dry sherry (optional)
- 6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
- 3 ounces Gruyère cheese, cut into 3x1/2x1/2-inch sticks
- 6 very thin slices Black Forest ham or country ham
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 tablespoons water
- 1-1/2 cups panko (Japanese-style bread crumbs)
- 1/4 cup vegetable oil
Preparation
Step 1
1. Preheat oven to 350. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish.
2. Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.
3. Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper.
4. Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat.
5. In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce.
6. Bake, covered, for 40 to 45 minutes or until chicken is no longer pink