SAUTEED CHICKEN BREASTS STUFFED WITH CHEESE AND HAM
Categories Milk/Cream Chicken Mushroom Tomato Sauté Dinner Ham White Wine Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
- Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.
- Cook chicken and make sauce:
- Pat chicken dry and sprinkle with salt and pepper.
- Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately 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. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
- Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
- Serve chicken topped with sauce.
SUPREMES DE VOLAILLE QUEEN ELIZABETH (STUFFED CHICKEN BREASTS)
Something a little different to do with chicken breasts, fancy enough for company, but not too time consuming for a weeknight. I would serve with wild rice and a nice veg, maybe asparagus.
Provided by TinyBubbles
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 14
Steps:
- Butterfly the breasts, spread open, and pound to 1/2-inch thickness.Top each breast with slice ham and slice cheese, tucking in any protruding ends.
- Brush the edges of each breast with egg, fold in half and seal in the ham and cheese. (save remaining egg).
- Pat the outside of the chicken dry. Sprinkle with salt and pepper.
- Heat 2 Tbsp butter in skillet over med-high until the foam subsides. Meanwhile, brush more egg onto the seam of each breast. then dredge in flour, shaking off the excess.
- Saute chicken, turning once, until golden and cooked through, about 4 minutes each side. Remove from skillet, cover loosely with foil to keep warm.
- Add remaining Tbsp butter to skillet and saute mushrooms and shallot, stirring, for 1 minute. Add wine to deglaze the pan. And cook till reduced by half, about 1-2 minutes.
- Add tomatoes and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add cream and simmer, stirring occasionallt, until reduced by half, about 6 minutes.
- Stir in any juices that have accumulated on the chicken plate, and season with salt and pepper.
- Serve chicken topped with sauce, garnish with chopped flat-leaf parsley, if desired.
Nutrition Facts : Calories 756, Fat 53.8, SaturatedFat 28.5, Cholesterol 275.9, Sodium 1422, Carbohydrate 20, Fiber 2.8, Sugar 5.6, Protein 46.3
CHICKEN ELIZABETH
From a Garden Club Cookbook. Submitted by someone in the Amaryllis Garden Circle from Tampa, Florida. The note says: Rumor says this was served to Queen Elizabeth during her U.S. visit. She was so pleased she asked for the recipe. Since then, it has been called "Chicken Elizabeth." I posted this recipe for those who might like this dish (and because I liked the story about the Queen) but I wanted to note that this is not a personal or family favorite.
Provided by Oolala
Categories Chicken
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
- Place chicken in a covered casserole. Preheat oven to 350.
- Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
- Bake for 1 hour.
- Serve over rice.
Nutrition Facts : Calories 217.5, Fat 20.3, SaturatedFat 12.7, Cholesterol 46.9, Sodium 772.2, Carbohydrate 6, Fiber 0.4, Sugar 1.4, Protein 4
BREAST OF CHICKEN QUEEN ELIZABETH
Make and share this Breast of Chicken Queen Elizabeth recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound flat each breast between 2 sheets of plastic wrap. Top each with ham and chicken. Moisten edges with egg to hold together. Roll breasts in flour and shake off excess.
- Melt butter in shallow pan. Saute fillets for 10-12 minutes. Turn and continue to sauté for 5 minutes on each side. Remove and keep warm in oven. To butter in pan, add shallots, mushrooms and wine. Cook until reduced by half. Add cream and cook until fairly thick. Seaon and pour over chicken.
Nutrition Facts : Calories 456.4, Fat 35.9, SaturatedFat 20, Cholesterol 172.8, Sodium 180.1, Carbohydrate 4.7, Fiber 0.4, Sugar 1.4, Protein 25.8
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