Chicken Cordon Bleu conjures up a picture of a complicated dish. This one is not. Make it with rice. I am always looking for easy recipes that mimic complicated ones. There is more than one way to get a flavorful dish out of a chicken breast. Try this one and see what you think.
Chicken and Rice Cordon Bleu
4 skinless, boneless chicken breast halves
1 tablespoon margarine
1/2 cup diced cooked ham
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon Italian seasoning
3 cups cooked rice
1 cup shredded Swiss cheese
Grated Parmesan cheese to taste
Chopped fresh parsley garnish, optional
In skillet over medium heat, cook chicken breast halves in margarine for 10 minutes, turning once until browned on both sides. Remove chicken and set aside. Cube chicken when cooled. In same skillet, add ham, cubed chicken, evaporated milk, sour cream and Italian seasoning, stirring over high heat until moisture is reduced by half. Stir in cooked rice. Take off heat and add shredded Swiss cheese. Serve topped with a sprinkle of Parmesan cheese and chopped fresh parsley. For a slightly different dish, substitute half a package of cooked bow tie pasta for the cooked rice.