Tues., Wed., & Thur. recipes

BROCCOLI-CHEDDAR CHICKEN BUNDLES
- 8 boneless skinless chicken thighs
- 1 cup frozen broccoli florets, thawed and chopped
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 pouch Shake-n-Bake extra crispy mix

Heat oven to 400 F.
Place chicken thighs, smooth side down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon. Roll up each chicken thigh; tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating. Mix until evenly coated on all sides. Place, seam sides down in single layer in foil-lined shallow baking pan. Bake 25-30 minutes or until chicken is cooked through (170 F). Remove and discard toothpicks before serving.



VELVEETA CHEESY CHICKEN & BROCCOLI RICE
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (14 1/2 oz.) chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. (8oz.) Velveeta pasteurized prepared cheese product, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed

1.) Cook and stir chicken in large nonstick skillet on medium-high heat 5 minutes or until done.
2.) Stir in broth. Bring to boil.
3.) Add rice, velveeta and broccoli; cover. Remove from heat. Let stand 10 minutes. Stir until Velveeta is completely melted and mixture is well blended.

Shortcut: To quick thaw frozen broccoli, microwave for about half the cooking time specified on the package.



CHICKEN CORDON BLEU
- 4 boned, skinless chicken breasts (about 6oz. each)
- 4 slices ham
- 3.5 oz. grated cheddar cheese
- 3 Tbsp. flour
- 2 eggs, lightly beaten
- salt & pepper
- 5 cups breadcrumbs
- 2 Tbsp. butter
- 2 tsp. oil

Heat oven to 325 F.
1.) Slit and spread chicken butterfly style. Place a slice of ham in each breast. Sprinkle with grated cheddar and press firmly to close.
2.) Dredge each stuffed breast with flour and dip into eggs. Season with salt & pepper then coat with breadcrumbs.
3.) In ovenproof skillet , heat oil, melt butter and gently sear chicken breasts on both sides until golden. Finish baking in oven 25 minutes.