Ingredients
4
cups boiling water
2
boxes (6 oz each) sun-dried tomato Florentine long grain and wild rice mix
4
large boneless skinless chicken breasts
8
slices thick-sliced fully cooked deli ham (about 10 oz)
1/4
cup diced red bell pepper
4
slices (1 oz each) Swiss cheese, cut in half
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
Stir boiling water, rice and rice seasoning mixes in baking dish.
Cut chicken breasts in half lengthwise; wrap ham slice around each chicken piece. Stir bell pepper into rice. Place wrapped chicken over rice. Cover with foil. Bake 40 to 45 minutes; uncover and bake about 10 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut.
Top each chicken breast with cheese. Bake uncovered 3 to 4 minutes or until cheese is melted.
