Mise It!| Packages |  |
| 4 slices black forest ham | |
| 4 slices swiss cheese |
| Cutting Board |  |
| 4 chicken breasts | trimmed, fillets removed |
| Shallow Dish |  |
| 1/4 tsp salt | |
| 1/4 tsp black pepper | |
| 3 tbs all-purpose flour | |
| 1 tsp paprika |
| Small Bowl |  |
| 6 tbs butter |
| Measuring Cup |  |
| 1/2 c./125 ml white wine | |
| 2 tsp chicken bouillon base or 1 cube |
| Small Bowl |  |
| 1 c./250 ml whipping cream OR half and half | |
| 1 tbs cornstarch |
| Small Pot |  |
| 1 c./210g Basmati rice | |
| 2 c./500 ml water | |
| pinch salt |
Make It!| TOOLS | |
| Deep Non-Stick frying pan with a lid | |
| Sharp small knife | |
| Wooden spoon | |
| Whisk | |
| Cutting Board | |
| Small pot with lid | |
| Instant Read Thermometer (optional but recommended) | |
| https://shopitmiseitmakeit.ca/2021/12/how-to-create-a-pocket-in-a-chicken-breast/ |
| DO | WITH | HOW | IMPORTANT |
| FOR THE CHICKEN AND RICE | |||
| Insert/Cut | | Knife into the thickest part of chicken breast to make a long hole in the chicken for the rolled-up ham and cheese. Go a little wider than the width of your knife. | Go as deep and wide to fit the rolled up ham and cheese |
| Roll/Insert |  inside chicken breast | Up the ham and cheese tightly and insert into the chicken. Ham and cheese should be fully inside the chicken breast. | |
| Mix | | UNTIL thoroughly combined | |
| Coat/Set Aside | Stuffed Chicken in  | Each stuffed chicken breast | |
| Heat | | In deep non-stick frying pan | Medium Heat |
| Fry | Stuffed Chicken | UNTIL brown on all sides turning occasionally | About 15 mins. |
| Add/Reduce/Cover | | With lid | Low Heat |
| Heat/Bring |  | To a boil | High Heat |
| Simmer | Chicken + Wine/Bouillon | UNTIL instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. | About 25 mins |
| FINISH THE RICE | |||
| Reduce/Cover | Rice | With lid UNTIL all liquid absorbed | Sim or Low Heat About 15 mins. |
| Set Aside | Rice | UNTIL ready to serve | |
| FOR THE SAUCE | |||
| Whisk/Add |  with chicken | Gradually to the skillet with the chicken | |
| Increase | Heat | Medium Heat | |
| Cook | Chicken + Sauce | Stirring constantly until thickened | |
| SERVE | Chicken and sauce with the rice! |
Note: Taste your sauce! If it’s too salty add a bit more cream to even that out!
Shop It!
| Overbuy | Cost | Have it! |
|---|
Meat
| 4 Chicken Breasts | 12.00 |
Deli
| 4 slices Black Forest Ham, thinly sliced | * | 3.27 | |
| 4 slices Swiss Cheese | * | 4.78 |
Dairy
| Butter | * | 5.98 | |
| Small Whipping Cream | * | 4.48 |
Pantry
| Chicken Bouillon Base (powder or cubes) | * | 2.47 | |
| Box Cornstarch | * | 2.27 | |
| Bag All Purpose Flour | * | 3.97 | |
| Paprika | * | 1.97 |
Liquor Store
| Bottle White Wine | * | 10.00 |
Pantry - Rice & Grains
| Small Basmati Rice | * | 4.77 |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
4
Mise It!
7
Make It!
14