Prep 30 mins
Cook 20 mins
- 4 large chicken breasts
- 4 thin slices swiss cheese
- 4 thin slices mozzarella cheese
- 1⁄2 cup ricotta cheese
- 1 tablespoon parmesan cheese
- 1 egg yolk
- 1 egg, well beaten
- 1⁄4-1⁄3 cup dry breadcrumbs
Cheddar Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1⁄4 cups milk
- 1⁄2 teaspoon Worcestershire sauce
- 2 tablespoons dry sherry
- 1 cup shredded cheddar cheese
- Flatten the chicken breasts between plastic wrap with mallet.
- On each breast place a slice of mozzarella and swiss cheese.
- Mix ricotta and parmesan with egg yolk, place spoonful at wide end of breast.
- Roll up breast and secure with toothpicks.
- Roll each in flour and egg, and coat with crumbs.
- Brown breasts in oil and butter.
- Arrange in shallow baking dish.
- Bake at 350 degrees for 20 minutes.
- Cover with cheddar cheese sauce.
- Cheddar Cheese Sauce: Melt butter.
- Stir in flour.
- Add milk and cook, stirring, until thickened.
- Stir in Worcestershire sauce, dry sherry, and shredded cheddar cheese.
- Stir till cheese has melted.
I love this dish-- have also made it for many years and is one of my very favorites. Was planning to post this if someone else had not already. The cheese sauce is also great over broccoli.
This is one of the most excellent chicken recipes I have ever cooked. My houseguests were thrilled to death. I served a wild rice pilaf and a mixed greens salad with it. I doubled the recipe and had absolutely no problems. I extended the baking time to 30 minutes. It is not necessary to double the cheddar sauce, as one batch is plenty. I also left out the sherry, as I my family doesn't use alcohol (yes, I know it cooks off, but it isn't kept in our home.) Once again ...YUMMY!!!
I thought the chicken came out great, although next time for me personally, I will not add swiss cheese. The cheese sauce however, did not work out well for me!:-( Something about the cooking wine and the worsteshire sauce did not mix well...I ended up sprinkling the cheddar cheese over the chicken and baking it with a little bit of milk on the bottom of the dish, instead of using the sauce. I will make it again, but won't use the sauce. Thanks for the recipe :-)