Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Prepare rice mixes according to package directions. Evenly spread cooked rice mixes in a 3-quart rectangular baking dish; keep warm.
Cut cheese block into six 3-by-1/2-by-1/2-inch logs. Wrap a slice of ham around each cheese log. In the thickest side of each chicken breast half, cut a horizontal slit to, but not through the other side. Stuff a ham-wrapped cheese log into the slit. Secure with a wooden toothpick. Repeat with the other chicken breasts. Sprinkle chicken with 1/2 teaspoon salt and the pepper.
In a shallow dish, place 1/3 cup flour. In a second dish, lightly beat eggs and water. In a third shallow dish, place breadcrumbs. Coat chicken with flour. Dip in egg mixture; coat with breadcrumbs.
Heat 2 tablespoons oil in a 12-inch skillet. Add half of the coated stuffed chicken breasts; cook for 4 minutes or until golden, turning to brown all sides. Remove chicken from pan. Repeat with the remaining 2 tablespoons oil and the remaining chicken. Remove toothpicks. Place chicken on top of rice.
Meanwhile, in a medium saucepan, melt butter (or margarine) over medium heat. Add mushrooms, green onions and garlic and cook until tender. Stir in the remaining 2 tablespoons flour. Gradually stir in half-and-half (or cream or milk). Cook and stir until thickened and bubbly. Stir the 1/2 cup shredded Gruyère into the sauce until melted. If desired, stir in sherry. Season to taste with salt. Spoon sauce over chicken. Cover dish with foil.
Bake for 40 to 45 minutes or until chicken is no longer pink (170°F).