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Music City Missy

EASY stuffed chicken breasts

Veteran Member
2084 posts
Joined: Dec 9, 2005


Posted to Thread #10355 at 5:05 pm on Apr 9, 2008

I created this years ago after having something similar at a bridal luncheon and I just do these as few or many as you need. They always get rave reviews.

1) Pound a chicken breast out to get it as even thickeness as you can.
2) Place a piece of any kind of nice thin ham you like in the center along with a piece of emmenthaler or gruyere cheese and roll up sort of tucking in like an eggroll as you can. Wrap with a piece of pancetta or bacon and secure with a toothpick. (You can brown off slightly if you would like for appearance or to cut baking time slightly.)
3) Place in a baking dish.
4) Saute sliced mushrooms and some shallots until nicely carmelized. Remove from pan.
5) Make a roux with any oil left in pan and add oil/butter as needed. Cook on low for about 10 minutes to cook and remove raw taste but do not color.
6) Add about 50/50 chicken stock and heavy cream to make a sauce. Add a couple of tablespoons of sherry and add mushrooms and shallots back. You want a rather thin sauce - not too thick.
7)Pour over chicken and bake until chicken is done through.

Serve over rice.
Holds well.

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