BROCCOLI-STUFFED CHICKEN BREASTS (MICROWAVE) 1 (10 oz.) pkg. frozen chopped broccoli, cooked 2 green onions, minced 4 oz. (1 c.) Monterey Jack cheese, shredded 3 lg. whole chicken breasts, skinned, boned, and cut in half 3 (1 oz.) slices cooked ham, cut in half 1 c. fresh bread crumbs 1 tbsp. parsley 1/2 tsp. paprika 3 tbsp. margarine, melted 1 tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 1 c. milk Drain broccoli well and put in large bowl with green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece ham and an equal amount of broccoli mixture. Carefully fold chicken in; half over broccoli filling; neatly tuck ends under. In pie plate or on waxed paper, combine bread crumbs, parsley and paprika. Brush chicken with margarine, using about 1 tablespoon. Coat chicken with seasoned bread crumbs. In 9x13 inch baking dish, lace chicken. Cook covered loosely with waxed paper on high 100% power 10 to 12 minutes until fork-tender. To prepare sauce, place remaining melted margarine in bowl. Add flour, salt and pepper; gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.
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