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prosciutto chicken with baked rice


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prosciutto chicken with baked rice 0 Picture


  • 6 (or up to 12) boneless, skinless chicken breast halves
  • 6 ( or up to 12) very thin slices prosciutto ham
  • 2 cans fat-free cream of chicken soup
  • 1 (1 lb) carton fat-free sour cream
  • 3/4 cup milk
  • Fresh ground pepper
  • 1 stick butter
  • 2 cups regular long grain rice
  • 2 cans chicken broth
  • fresh parsley



Step 1

Wrap each chicken breast in one slice ham. Arrange pieces in a glass baking dish. Combine soup, sour cream, milk and pepper, and pour over chicken. (At this point the dish can be refrigerated for up to 12 hours). Bake uncovered for 1 hour in 350 degree oven. You may need a little more baking time for more breasts.

In a skillet, melt butter. Stir in dry rice and saute about 5 minutes. Pour into a large casserole dish. Sprinkle with a little garlic powder. Pour broth over the top. Cover tightly and bake with chicken. When all broth is absorbed and rice is tender, remove from the oven. Fluff with a fork and add snipped fresh parsley.

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