Chicken Cordon Blue with Thighs

It had been awhile since I made this dish because I gave up Rice a Roni but I didn't have a picture of the dish and I had a box of Rice a Roni on hand I decided to give it a try even though the chicken I thawed was thighs.  Tonight I realized what I have been missing, aint nothing wrong with a box of rice now and then.  It was an excellent dinner.  The boneless skinless thighs didn’t look as pretty it was a great dinner.



CHICKEN CORDON BLUE & RICE
2 chicken breasts, boneless, skinless
Sprinkle coarse black pepper
Sprinkle garlic salt
2 ham slices
2 Swiss cheese slices
1 box Rice a Roni
1 T. butter
2 C. water

Place chicken breast, skinned side down, between two sheets of plastic wrap.  Pound chicken breasts to about ¼ inch thickness.  Season with pepper and garlic salt.  Top each chicken breast with 1 slice of Swiss cheese and 1 slice ham.  Roll up from largest end and secure with wooden toothpicks.  In a 10” skillet with a lid, add chicken and brown on all sides, 6 minutes.  Remove from pan.  Begin Rice a Roni according to package directions (add butter to same skillet, melt, add rice, brown, add water and seasoning, bring to a boil).  Add back chicken rolls, cover and finish cooking according to rice directions, on low heat for about 8-10 minutes or till rice is soft and has absorbed most if not all of water.

Note:  If your stove doesn’t go low enough the rice could dry out so watch it carefully the first time and adjust accordingly.   Rice a Roni flavors I’ve tried are:  Chicken & Broccoli, Chicken and Savory Whole Grain Blends, Roasted Garlic Italanio.

Variations:

• Try stuffing breasts with fresh basil and shredded Asiago cheese.  Once browned place in oven to continue cooking if not serving with pasta and red sauce. 
• Chicken thighs also work they just may not look as pretty (shown here).
• Cooking method:   Don’t pound or roll.  Put sage on the breast, top with prosciutto.  Fry, prosciutto side down for 3 minutes.  Turn over top with cheese.  Put in oven and cook for an additional 4 minutes at 400°F. 

Serving Suggestion:  Roasted broccoli & asparagus.

(if it had eyeballs it would be a face with those ham lips, no other ideas needed ;)