SPRING CHICKEN

1 10-oz. Package frozen chopped broccoli, cooked

2 green onions, minced

1 cup shredded Monterey Jack cheese

3 whole large chicken breasts, boned, halved, skinned

3 1-oz. Cooked ham, cut into halves

1 cup soft bread crumbs

1 tbsp. minced parsley

½ tsp. paprika

½ tsp. Salt

1/8 tsp. Pepper

1 cup milk

1.     Drain broccoli well; combine with green onions & ½ cup cheese.

2.     Pound each chicken breast half to ¼-inch thickness.  Top each with a piece of ham & 1/6 of broccoli mixture.  Fold chicken in half over filling; tuck ends under.

3.     Mix bread crumbs, parsley, & paprika  Melt 1 tbsp. Butter on high 45 seconds; brush over chicken, coat with crumbs.  In 13 X 9” dish, cook chicken, covered with waxed paper, on High 10 to 12 minutes, rotating once.  Let stand, covered, while preparing sauce.

4.     In 1-quart bowl, melt 2 tbsp. Butter on High 45 seconds, stir in flour, salt & Pepper.  Add milk; cook on High 3 ½ minutes just until boiling, stirring twice.  Whisk in remaining cheese; serve with chicken.  Makes 6 servings.  About 300 calories per serving.