Second -- Assemble your Chicken Breasts.
Rinse and pat dry the chicken breasts. One at a time, layer the chicken breast (smooth side down), a slice of ham, a slice of the swiss cheese and then a rounded tablespoon of stuffing. Roll the chicken breast up (like a sleeping bag) and stick a toothpick through the breast at the end of the flap to hold everything in place. Repeat with all the other chicken breasts and place in a glass baking dish large enough to hold all of the chicken.
- 1 can cream of chicken soup
Combine and pour over chicken breasts. Place in preheated oven and set your timer for 20 minutes. When the timer goes off reset it for 15 minutes and start to cook your rice.
- 1 bunch flat leaf parsely
Rinse, shake dry and chop. Just before serving sprinkle on the chicken breasts.
First -- Get Your Stuffing Mix Ready
Follow the directions on the stuffing mix box.
Preheat your oven to 375 degrees.
Like Sue, when I first started cooking, I thought this meal was fancy, shmancy and I loved to prepare it. I made it a little differently though. I didn't include the stuffing and I used cream of mushroom soup rather than cream of chicken. I also added 8 oz of sour cream. Because my family LOVES mushrooms, I sliced and sauteed extra mushrooms in butter and added them to the dish before baking.
Third -- Make Your Rice
Follow the directions for cooking on the box of rice. When the timer you set for the chicken goes off reset it for another 10 minutes and start to cook your baby sweet peas.
Fourth -- Make your peas
Follow the directions on the box of frozen peas. If you follow the steps as written, everything will be ready at the same time. By the way, frozen vegetables are actually good for you because they are harvested and frozen at their peak. Just make sure that you don't overcook them and you'll be OK.
Last -- Serve the Dinner
Remove the chicken from the oven. Mix the rice and peas together and spoon a scoop onto each plate. Place the chicken breast on the plate and spoon a little of the sauce over the chicken and the rice. There will be left over stuffing which you can put out on the table homestyle if you'd like to as well.
My husband and I both love mushrooms too. But, it just wasn't worth the battle with the boys who would ask: "what's this?" if they saw a mushroom on the plate. So, I substituted cream of chicken to make everyone happy. Also, the sour cream sounds delicious but I'm not sure how that would have gone over in my household.
My husband has a sweet tooth but, I think that this meal is so filling and rich that it doesn't require a dessert. If he really wants a sweet, I'd give him a nice section of melon. (Of course, then he would head right to the cupboard for a low fat oreo or two!) That's ok he goes to the gym everyday.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays
The Week is Half Over Let's Celebrate!
If you are feeling really industrious, this is a Wednesday night meal. It is very time consuming to assemble the stuffed chicken breasts. To pound the breasts to the proper thinness, you butterfly the breasts and then put them between two pieces of plastic wrap and pound them with the flat side of a mallet. To butterfly the breasts you need to be pretty skilled with a knife.
I don't butterfly the chicken breasts, I just pound them out with the smooth side on the countertop. It still takes a lot of time to do this.
HERE IS A REAL SHORTCUT FOR THIS RECIPE. My Dad used to cook chicken this way. Take the boneless chicken breasts and put them in a baking dish. Pour the soup and wine combination (and mushrooms if you are using them) over the chicken. Bake at 375 degrees for 20-25 minutes. Remove from the oven, and place one slice of ham and one slice of cheese on each breast. Place under the broiler until the cheese melts.