Talk about time-saving. The chicken's wild rice and broccoli side dish bakes in the same pan, meaning that all you need to do is toss up a simple green salad in order to make it a complete meal. When purchasing prosciutto from a deli, insist that the clerk place sheets of paper between the wafer-thin slices. Without paper, prosciutto slices are nearly impossible to separate.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.

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Instructions Checklist
  • Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.

Instructions Checklist
  • Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

Tips

* If cooking packaged long grain and wild rice blend, do not use the seasoning packet.

Make-Ahead Tip

Prepare as directed. Cover and chill for up to 2 days or freeze for up to 3 months. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Cover baking dish with foil. Bake for 1 hour. Remove foil and bake about 30 minutes more or until heated through.

Nutrition Facts

547 calories; 17 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 109 mg cholesterol; 899 mg sodium. 532 mg potassium; 45 g carbohydrates; 2 g fiber; 5 g sugar; 47 g protein; 0 g trans fatty acid; 632 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 1 mcg vitamin b12; 222 mg calcium; 3 mg iron;

Reviews (6)

57 Ratings
  • 5 star values: 20
  • 4 star values: 13
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
12/31/2018
Worst recipe ever. I don't know who tested this recipe but, boy, were they ever asleep at the switch. Not only was this dish very dry but there are SIX cups of rice but only ONE cup of broccoli? It also took almost twice as long to bake per the recipe. I was planning to make this for a dinner I'm having in a month or so. Thank God, I did a test run first.
Rating: Unrated
04/24/2016
Thought you weren't to re heat rice? Isn't' it supposed to be dangerous?
Rating: Unrated
04/24/2016
Thought you weren't to reheat cooked rice. I just saw something saying that it was dangerous. Is this true?
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Rating: Unrated
04/10/2016
Yes, the chicken would be cooked too long at those time frames!
Rating: Unrated
07/21/2015
Flavor was fantastic, but the chicken was a bit too dry. Next time I may add the sauce at 15 minutes, leave covered to the 45 minute mark, then add breadcrumbs and remove foil.
Rating: Unrated
02/04/2015
Chicken came out too dry
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