Prep 1 hr 30 mins
Cook 20 mins
This is named after the town in Blackhawk, Colorado. It came from the Colorado Cache Cookbook. This is very good! Prep time includes refrigeration time. Cook time is approximate.
- 8 boneless skinless chicken breast halves
- 16 slices gruyere cheese, each 1 x 2 1/2 x 1/4 thick
- 16 slices prosciutto or 16 slices virginia ham
- seasoned flour
- 3 eggs, beaten
- 3 cups fine breadcrumbs
- 1⁄2 cup butter
- 6 tablespoons cognac
- 1 cup heavy cream
- Wrap each slice of Gruyere in a slice of prosciutto.
- Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
- Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
- Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
- Refrigerate at least 1 hour.
- Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.
- Do not allow them to dry out.
- 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.
Just wanted to add that I have the Colorado Cache Cookbook and have been making make this dish every Christmas for years. (I would make it more often but it is time consuming)It is WONDERFUL!!
The chicken was wonderful. I thought it was a little like chicken cordon bleu with a kick. I didn't really even need a knife to cut the chicken with!
I used to work at a resturant that had a similiar form of this recipe .just about prepared the same way.It was my favorite way to cook chicken but now i have a new favorite.