Comfort food is my wheelhouse – I love to cook things that just feel like home. Chicken and rice almost always does that for me. But I like change up the flavor combinations whenever I can. This recipe is a sort of play on chicken cordon bleu, or at least that’s where the idea started. I love honey mustard dressing so much, that I wanted to think of a way to use it for a chicken and rice dish. And that was when I came up with Baked Swiss Chicken!
I used the basic Kraft Honey Mustard Dressing for this. I like it because it is a smooth texture and an even flavor. Whenever I use a dressing for a sauce on a protein, I want it to be easily absorbed by the meat, so that you get the flavor throughout and not just in the sauce. I also went with a baby swiss for mine, which is just a preference thing. You can use regular swiss if you like.
If you like your broccoli cooked more than this, you will want to add it to the pot earlier. I like mine to still have bite to it, no be mushy, so I just do that quick steam from the hot rice. It works surprisingly well. You can actually do the same with green beans, carrot, and cauliflower. Just don’t try it with frozen veggies – the cold will be too much for the rice to over come.
Now Let’s Get Cookin’!
Baked Swiss Chicken
Equipment
- 1 13×9 Baking Dish
Ingredients
- 6 Chicken Breast
- 1 16 oz Honey Mustard Dressing
- 8 slices Swiss Cheese
- 1 tbsp Parsely
- 2½ cup Long Grain Rice
- 5 cups Chicken Broth
- 1 tsp Garlic Powder
- 2 cups Fresh Broccoli Florets
Instructions
- Preheat oven to 350degF.
- Place chicken in a single layer in baking dish. Pour dressing over top and brush to evenly coat. Place in oven for 30 minutes. Remove from oven and add cheese slices in a single layer. Sprinkle with parsley. Return to oven for 5 minutes more.
- In a large pot over medium heat, add rice, broth and garlic powder. Cover with lid and cook for 17 minutes. Remove from heat and stir in broccoli quickly. Replace lid and let sit until chicken in ready to be served.
- Add a portion of the broccoli rice mixture to a shallow plate. Then add a chicken breast on top. Ladle sauce over top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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