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6 boneless skinless chicken breast halves (6-8 oz. each)
4 thin slices cooked ham
4 thin slices Swiss cheese
l large egg lightly beaten
l tsp. salt
l/4 ytsp. pepper
3 tbsps. butter
l/3 cup flour
l lb. small mushrooms trimmed and quartered
l tsp. finely chopped shallot
l/3 cup dry white wine
parsley to garnish
Butterfly and stuff chicken breasts:
If tenders are attached to undersides of breast halves remove white tendons from tenders with a small sharp knife. Working with l at a time butterfly breast halves. Lay each breast half skinned side up lengthwise on cutting board. Holding a sharp knife parallel towork surface and beginning on a long side cut breasts almost in half horizontally (not all the way thru) then ope it like a book. Cover opened breast halves with a piece of plastic wrap and gently pound each to an even l/2″ thickness with pounder. Remove plastic wrap and cover each opened breast half with l slice of ham and l slice of cheese, tucking in any progtruding ends. Brush edgs of chicken with some egg reserving remainder then fold each breast in half to enclose ham and cheese. Pat chicken dry and sprinkle with s&p. Heat 2 tbsps. butter in l2″ heavy skillet over mod high heat until foam subsides. While butter is heating quickly brush more egg onto seam of each breast again then dredge breasts in flour, shaking off excess. Saute chicken turning over once until golden and cooked through about 8 mins. total. Transgfer to plate and keep warm (or 225 oven) covered with foil loosely. Add remaining tablespoon butter to skillet then saute mushrooms and shallot stirring l min. Add wine and deglaze skillet by boiling stirring and scraping up brown bits until wine is reduced by about half, l to 2 mins. OPTIONAL; aDD L LB. PEELED, SEEDED AND DICED TOMATOES AND COOK STIRRING OCCAISONALLY UNTIL THEY BEGIN TO SOFTEN, 3-4 MINS. aDD L CUP HEAVY CREAM AND SIMMER STIRRING OCCASIONALLY UNTIL REDUCED BY ABOUTHALF, ABOUT 6 MINS. sTIR IN ANY CHICKEN JUICES FROM PLATE AND SEASON SAUCE WITH S&P. sERVE CHICKEN TOPPED WITH SAUCE.
Serves 4 Gourmet Oct. 2002

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