Prosciutto-Stuffed Chicken Bake
"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...."
INGREDIENTS
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8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
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8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
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6 cups cooked long grain white and wild rice blend* or cooked white rice
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1/4 cup butter
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1 cup sliced green onions (8)
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1/4 cup all-purpose flour
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1/4 teaspoon ground black pepper
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2 cups milk
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1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
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3/4 cup grated Parmesan cheese
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1/4 cup dry sherry, white wine, or milk
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3/4 cup panko (Japanese-style bread crumbs)
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1/2 teaspoon dried Italian seasoning, crushed
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