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- user reviews (4)
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2
6 ounce packages long grain and wild rice mix
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2
cups sliced fresh mushrooms
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1/4
cup sliced green onions
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2
cloves garlic, minced
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2
tablespoons butter
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2
tablespoons all-purpose flour
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2
cups half-and-half or light cream
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1/2
cup shredded Gruyere cheese (2 ounces)
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2
tablespoons dry sherry (optional)
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6
skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
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3
ounces Gruyere cheese, cut into 3x1/2x1/2-inch sticks
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6
very thin slices Black Forest ham or country ham
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1/2
teaspoon salt
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1/4
teaspoon ground black pepper
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1/3
cup all-purpose flour
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2
eggs, lightly beaten
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2
tablespoons water
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1 1/2
cups panko (Japanese-style bread crumbs)
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1/4
cup vegetable oil
1. Preheat oven to 350 degrees F. 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 (170 degrees F). Makes 6 servings.
- Servings Per Recipe 6,
- Calories 862,
- Protein (gm) 68,
- Carbohydrate (gm) 66,
- Fat, total (gm) 36,
- Cholesterol (mg) 256,
- Saturated fat (gm) 15,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 875,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 1586,
- Potassium (mg) 996,
- Calcium (DV %) 394,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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I thought the chicken was really delicious! But I thought the sauce wasn't right. My husband said it tasted like the rice had ice cream on it. Next time I will use milk instead of cream and maybe put a little more cheese in the sauce. Thanks for the recipe!
2/25/2011 06:29:50 PM Report AbuseAmazing!!! I am not a cook at all and though this recipe did take some time, it was well worth it. I took ccambisi's advice and cooked the rice seperately & had enough of the sauce to spoon over the rice. We love mushrooms, so i used twice the amount that was specified in the recipe. My husband LOVED this dish!
4/19/2010 02:45:36 PM Report AbuseFor Zach's mom- try cooking the rice and keeping it separate. Then cook the chicken with the sauce as directed, You should have enough sauce to spoon over the rice and chicken when it is cooked.
2/12/2010 01:00:35 PM Report AbuseThis dish was really good - I made it for guests and they were impressed. The only thing that I was a little upset about was that the sauce baked in and wasn't much of a sauce. It had a great flavor, however. I don't think I would make it without the sherry because that's what made the dish. I also used swiss cheese and regular bread crumbs and it was still delicious.
2/11/2010 05:32:09 AM Report Abuse