Total Time
1hr
Prep 10 mins
Cook 50 mins

I found this recipe in a cookbook fromt the Junior League of Portland. I haven't made it yet but it looks awesome. I wanted to make sure I saved it.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place chicken breasts between sheets of waxed paper and pound lightly to flatten.
  3. Place on each flattened breast a slice of prosciutto and a slice of Gruyere cheese.
  4. Roll up lenghtwise and close with toothpicks.
  5. Mix bread crumbs with Parmesan cheese, garlic powder and tarragon.
  6. Dip chicken rolls in flour, shaking off excess and then dip in beaten egg.
  7. Next roll chicken breasts in bread crumb mixture.
  8. In a large skillet melt butter and brown all sides of the chicken rolls.
  9. Transfer to a baking dish.
  10. Mix chicken stock and sherry and pour over chicken.
  11. Bake, uncovered for about 30-40 minutes.
  12. Remove chicken rolls and keep warm.
  13. Drain juices into a scaucepan and bring to a boil.
  14. Dissolve cornstarch in water and blend into saucepan, stirring constantly until thickened.
  15. Spoon over chicken and serve.
Most Helpful

Wow! This is like Chicken Cordon Bleu taken to the next level! Great combination - very tasty. I served with rice and steamed broccoli for a very nice meal.

Mysterygirl November 18, 2003

Very tasty! The only substitute I made was white wine instead of sherry. It was delicious. I also tied the chicken instead of using toothpicks but wished that I didn't because it was hard to get to the string after it was cooked! :) I made this for Went To Market. Thanks!

Nif April 25, 2009

I served this tonight for dinner and my DH loved it. In fact, he indicated he would have enjoyed it without the sauce as well, which might be helpful in reducing prep time on a week night. I am a big fan of prosciutto and gruyere, so this was a winner in our house! I did not have sherry, and used Madiera Wine instead.

Cook4_6 April 09, 2008