Alsatian Stuffed Chicken Breasts
"The flavor of the ham stuffing and the cheese is similar to Quiche Lorraine, which comes from the Alsace region. Germany and France have passed this territory back and forth over the centuries, and the food and culture there is an interesting combination of two countries."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 lb chicken breast
- 1⁄8 lb deli ham, cut in 1/4 inch cubes (I prefer Boar's Head Sundried Tomato and Rosemary ham)
- 2 shallots, minced
- 3 ounces sliced baby portabella mushrooms
- 1 tablespoon olive oil
- 1⁄3 cup shredded gruyere or 1/3 cup emmenthaler cheese
directions
- Saute ham, shallots and mushrooms together in oil.
- Slit a pocket in each chicken breast.
- Divide ham mixture evenly among breasts.
- Bake at 375* in covered dish 25 minutes or until cooked through.
- Remove cover and top chicken with shredded cheese.
- Broil until cheese bubbles and browns, about 5 minutes.
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RECIPE SUBMITTED BY
kitchengrrl
Fort Worth, TX
In my family, I am most famous (infamous) for several dishes:
My first original recipe: Conceived around age 7, for a cheese sandwich. Toasted English muffin, spread with butter, slice of American cheese, a good layer of Parmesan, top with other half of buttered muffin.
My most disasterous recipe: The Exploding Brownies. Otherwise great hershey's recipe for brownies involving an ingredient (baking powder) that I'd never used before. I somehow misread 1/4 teaspoon as a 1/4 cup. Brownie coated the ENTIRE oven.
My most requested recipe: Stollen at Christmas. I am required to make one for my mother ever since my sister gave me Christian Teubner's wonderful Christmas Baking book full of traditional German Christmas treats.
