Broccoli cheese included
- 20 oz chicken breast (='s 4)
- 3.5 oz pepperoni
- 1 cup cheddar cheese (shredded)
- 2 tbs Sowflakes
- 29 oz chicken broth (=’s 2 cans)
- 1 cup rice
- 10 oz broccoli (fresh)
- 1/2 cup Velveeta
- 1/4 cup milk (more milk more thin)
- 2 tbs butter
- 1/4 tsp salt (to taste)
- Preheat the oven to 350. A smoker will work too.
- Slice of chicken breast found this inside to make it where you have one large piece.
- You can take a kitchen mallet and hammer out the hot spots.
- Lay pepperoni's all across the chicken. Just one layer what's a little overlap.
- Sprinkle your cheese all over the pepperonis to cover. It doesn't have to be thick.
- Now roll your chicken breast back over and pin them with toothpicks end to end.
- Sprinkle Sowflakes all over the chicken breast and place on a non-stick cookie sheet.
- Place your chicken breast in oven for 45 minutes to 1 hour or until internal temperature is 165 degrees. Mine usually push harder to 1 hour.
- In a saucepan on simmer stage add your butter, rice and chicken broth.
- Cover and let that simmer for about 12 to 15 minutes. When the broth has dissipated it's done. If you cook too long the rice will burn on the bottom of your saucepan be careful.
- Deflower your broccoli and place them in a microwave safe bowl.
- Microwave your broccoli for 5 minutes.
- In a microwave safe bowl at 60 second intervals heat the milk and Velveeta stirring each time.
- In an even bigger bowl stir in the rice, broccoli, and Velveeta.
- The chicken breast should be about done and everything ready to be plated.
- The pepperoni juices seep into the chicken breast and gives it a very nice tender flavor. Unless you don't like pepperoni, if that's the case probably didn't get this far. Enjoy my friend!
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