Stuffed Chicken

Stuffed Chicken

2 large chicken breasts, trimmed and pounded evenly to 1/4" thickness
2-4 thin slices ham
4 slices cheese (swiss or provolone work well)
4 oz cooked, seasoned wild rice (more if you want extra to serve along side)

1. Place ham slices on top of each chicken breast.
2. Place 1 cheese slice on each chicken breast.
3. Place half of rice on each chicken breast.
4. Fold over each chicken breast to make a "pocket," using toothpicks if necessary to keep it together.
5. Pan fry on medium heat for 1 minute per side.
6. Place one slice cheese on each breast and bake at 375 degrees for 12 minutes, or until chicken is entirely cooked through. (If you didn't do a good job pounding, you may have to cook it longer.)

Notes: We forgot to season these the first time we made them, and they had great flavor as is. Obviously you can add seasonings, but I recommend holding off on salt, as the cheese and ham already have quite a bit in them. The key is really even pounding to allow for even cooking. You don't want to find out halfway through eating that the very center is still pinkish!

Recipe Origination: I'm sure something like this is in several cookbooks, but this was a made-up recipe using what we already had in the house.