Blackhawk Chicken

Recipe by keen5
READY IN: 1hr 50mins




  • 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.