6 boneless, skinless chicken breasts
6 slices thinly sliced ham (GOOD quality)
6 1/8-inch thick slices swiss cheese, the size of a credit card-ish
2 eggs
2 c. bread crumbs
Sauce
1 clove garlic
1/2 onion
2 c. heavy cream
Butterfly each breast and pound to 1/4-inch thick. Salt and pepper liberally. Place one slice of ham and swiss cheese on one end of the breast and roll it up as tightly as you can. Put each roll on a big piece of saran wrap and wrap it tightly. Refrigerate the chicken rolls for at least 5 hours or overnight.
When you're ready to cook them, preheat the oven to 350. Heat some olive oil and a big chunk of butter in a saute pan. Don't be afraid to put a good sloshing of oil/butter in there. Heat to medium or medium high (or when a little bit of bread crumbs sizzles when it hits the pan). Beat the eggs in a bowl and add a little water to thin it out. Unwrap each roll, dunk in the beaten eggs, then coat with bread crumbs. Saute the rolls on each side until golden and crisp, maybe 3 rolls at a time. (Don't crowd the pan.) Aim to brown the bread crumbs but don't try to cook the chicken all the way through.
Transfer the rolls to a baking dish, season with salt and pepper, and cover. Bake at 350 for 35-45 minutes.
Meanwhile, dice the onion and garlic very finely (or do it the day before). Dump them in a saucepan with the heavy cream and bring to a boil. Salt and pepper to taste. Let it simmer on the stove for at least 15 minutes, stirring occasionally. I do this part right after I put the chicken in the oven and it hangs out on my stove till we're ready to eat.
Serve the chicken with some of the sauce poured on top; put the rest of the sauce in a gravy bowl to serve at the table.
What to serve with it: I make big potato wedges (tossed in olive oil and baked at 350 for 45 minutes) to have with it--they're really good dipped in the cream sauce! And I make a big green salad as the other side and call it good.
Submitted by Sylvia: I guess it's not the fastest recipe but I'm always looking for dishes to serve to the missionaries (or other company) that don't involve me standing over the stove at the last second, all stressed and sweating and not being able to play hostess. Practically this whole meal can be made the day beforehand, and the hour before your guests arrive, everything's baking peacefully in the oven.
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3 comments:
Well, many things were against me when I tried to make this recipe:
-no swiss cheese at last minute, so i substituted mozzarella.
-ham was moldy, so I only put cheese in the middle (oops! It wasn't bought that long ago...all well)
-I didn't know how to butterfly the breast, now that i've looked up a youtube video, i was pretty close, i just shouldn't have completely separated the two halves.
-I didn't read it all the way through to see it needed to sit for 5 hours, so I skipped that part
-I don't like to deep fry, so I just skipped that part too, and just dipped my chicken in the bread crumbs (sans eggs as well...I was feeling really lazy)
-I substituted evaporated skim milk for the heavy cream to cut down on fat.
So, basically I made up my own thing, but I think it was really delicious! Tom liked it too, which is rare! We served it over brown rice. Thanks for the fun recipe to help get me in the kitchen and doing something new!
I LOVED this recipe! I have been trying to figure out a better way to make chicken cordon bleu for years, literally. And now, thanks to Sylvia, I have a much easier and more efficient (not to mention delicious) way to make it!
Things I learned:
1) butterflying the breasts makes them much easier to pound out and roll up. This was always a bit of frustration for me because no matter how much I pounded they just didn't get that flat.
2) wrapping the rolls in plastic wrap and refrigerating is ingenious! They stayed in their little rolls without the millions of toothpicks that I have always used to hold the rolls together. It was fantastic!
3)using olive oil AND butter to brown the rolls makes it so the butter doesn't soak into the bread crumbs and leave the pan dry. My bread crumbs have always gotten a little charred because the butter disappeared. But the addition of olive oil kept that from happening. Lovely!
4)the sauce is really good, it completely enhanced the flavor of the chicken. My whole family loved everything about this meal.
5)the aroma's of the chicken cooking and the sauce simmering on the stove made my house smell scrumptious.
Thanks, Sylvia, you have seriously taught me so many life changing things with this recipe!!:)
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