Chicken Cordon Bleu

What I love about this version is that it is baked and not fried.  I bake it with the rice so that the ham and cheese flavor the rice and then everything tastes delicious.

Ingredients
Chicken breasts with the bones removed but the skin on, meat butterflied
3-4 slices of your favorite ham thin sliced and rolled up per piece of chicken
2 slices of Swiss cheese wrapped around the ham per piece of chicken
Parsley, minced
1/2 cup of white rice
1 cup of chicken broth
1/4-1/2 tsp(depending on salt content of your broth) of kosher salt
1 pat of butter

Preheat the oven to 400. Place the ham and cheese roll in the center of the chicken and close the chicken around it tightly.  In a baking dish that will fit the chicken without over crowding it, add the rice, broth, salt and butter.  Place the wrapped chicken on top and sprinkle with parsley.  Bake until the internal temperature of the chicken reaches 165 and the skin crisps up, about 1 hour.