Prep 15 mins
Cook 30 mins
This recipe is a creation I made by fooling around in the kitchen one night. I have tried many different versions of this recipe in restaurants, and this recipe blows them all away. If you enjoy the sensual tastes of French cuisine, you will enjoy this recipe. The previous posting of this recipe used a higher content of salt. I have reduced the salt content quite a bit. This newer version of this recipe will indulge your taste buds. Enjoy, and please provide feedback on what you thought of this recipe. Thanks!
- 4 chicken breasts
- 8 slices swiss cheese
- 4 slices ham (Virginia baked ham)
- 1 tablespoon butter
- 1 cup dry white wine
- 1 tablespoon chicken bouillon powder
- 1⁄2 cup flour
- 2 teaspoons garlic powder
- 1⁄8 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dry basil (crushed)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1⁄2 cup milk
- 3 tablespoons butter
- 1 cup canola oil or 1 cup vegetable oil
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon chicken bouillon powder
- 1 cup whipping cream (heavy) (optional)
- 1 tablespoon cornstarch (use more if needed)
- crushed parsley flakes (optional)
- fresh kale (optional)
- Rinse chicken breasts with cool water.
- Slightly pound chicken if they are too thick. (The ideal thickness is about 3/8 inch.).
- Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
- Leave about 1/2 inch of space from the edges of the breast.
- Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
- (Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.).
- Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
- Prepare another (small) bowl with the 1/2 cup of milk and set aside.
- Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
- Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
- Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
- Throughly coat each side of the breast carefully without unsecuring the chicken breast.
- Lightly shake off excess breading and carefully place each breast in skillet.
- Cook about 3-4 (or more if needed) minutes per side until golden brown.
- (Tip: If chicken is browning fast you may want to reduce the temperature. We want to make sure that the chicken is cooking on the inside as well.).
- Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
- Turn off heat to skillet.
- Drain oil from skillet into an appropriate container (ex. ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
- Wash skillet off to use again.
- Using the skillet, completely melt 1 tablespoon butter over medium heat.
- Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
- Turn the setting to high, for the skillet, to heat until it starts to boil.
- Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
- Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
- When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter. (Leave liquid in the skillet).
- Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
- Heat until thickened, which takes a few minutes.
- (Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.).
- Turn heat off and spoon sauce over top of the chicken breasts.
- Top with parsley flakes and garnish with kale on the sides to decorate the dish.
I read NcMysteryShoppers review before making this and halved the amount of boullion powder for both the chicken and the sauce and it was still very salty. I will definitely try it again, but just with a little less bullion powder. It did look really impressive though, my boyfriend thought I had ordered take out!
I am giving this recipe 3 Stars because it looks absolutly beautiful and cooks really well without loosing cheese. BUT, this meal is WAY too salty. Although DH ate part of his, I could not eat mine. I am thinking you must have the measurements wrong. I only used a teaspoon of the chicken bouillon powder for the chicken (you have 1 1/2 TABLEspoons)and i halved the bouillon in the sauce.I would definitly make the chicken your way again however I would use another recipe for the sauce....as this sauce ruined the whole meal... Sorry this one did not work out.