| Cuisine: American | Type: Main Course | Serves: 2-3 |
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Source:
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Colorado Cache |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 chicken breasts, skinned 3 thick slices Gruyere cheese 3 slices prosciutto or Virginia ham 1 egg, beaten 1 cup bread crumbs Seasoned flour for dredging 6 tbs. Cognac 1 cup heavy cream 1/2 cup butter |
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Instructions:
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1. Wrap each slice of Gruyere in a slice of prosciutto. Put breasts between 2 pieces of waxed paper and pound them flat. Wrap each chicken breast securely around the cheese/proscuitto packet, covering it completely. Roll in seasoned flour; then dip in beaten egg; roll in bread crumbs. Refrigerate at least one hour to set coating. 2. Brown breasts carefully on both sides in butter over low heat, then arrange in a baking dish and finish cooking in the oven at 350°F for 10 minutes or until fork tender. Do not allow them to dry out. 3. Into the pan in which they were browned, pour Cognac, ignite, and when the flame dies down, add cream. Simmer until thickened. Add salt and pepper to taste. Pour sauce over chicken just before serving. |
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Related recipes:
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None |
2001-03-10