PROSCIUTTO-STUFFED CHICKEN AND RICE BAKE

prep 35 minutes bake 50 minutes at 375°F

If you can’t find small chicken breast halves for this company-worthy casserole, purchase four large ones and cut them in half lengthwise.

•   8 5-oz. skinless, boneless chicken breast halves
•   8 thin slices prosciutto or 4 slices Canadian-style bacon, halved
•   2 8.8-oz. pouches cooked long grain white and wild rice
•   1 8.8-oz. pouch cooked white or brown rice
•  ¼ cup butter, cut up
•   1 cup sliced green onions
•  ¼ cup all-purpose flour
•  ¼ tsp. black pepper
•   2 cups milk
•   1 cup coarsely chopped fresh asparagus or broccoli
•  ¾ cup grated Parmesan cheese
•  ¼ cup dry white wine, dry sherry, or milk
•  ¾ cup panko bread crumbs
•  ½ tsp. dried Italian seasoning, crushed

1. Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Using a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast half to create a deep pocket. Stuff each pocket with a piece of the prosciutto, folding or cutting as necessary to fit.

2. In a bowl stir together rice from pouches; spread rice in the prepared baking dish. Top with chicken. Bake, covered, 25 minutes.

3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook about 3 minutes or until tender, stirring frequently. Stir in flour and pepper until smooth. Add milk all at once. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, ½ cup of the cheese, and the wine. In a bowl combine the remaining ¼ cup cheese, the panko, and Italian seasoning.

4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, 25 to 30 minutes more or until chicken is done (165°F).

number of servings 8

per serving 512 cal., 18 g fat (6 g sat. fat), 117 mg chol., 802 mg sodium, 39 g carb., 2 g fiber, 5 g sugars, 43 g pro.