Tonight I am making Stuffed chicken Breasts with mashed potatoes and green beans…along with a fresh salad and warm bagguette.
Stuffed Chicken Breasts
Stuffed Chicken Breast Recipe with ham and swiss cheese and mushroom sauce.
8 boneless chicken breast halves ; skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
4 slices ; (1 ounce each) cooked ham, cut in half
4 slices ; (1 ounce each) Swiss cheese, cut in half
1/3 cup all-purpose flour
1 1/3 cup fine dry bread crumbs
vegetable ; oil
Mushroom ; Sauce:
2 tablespoons butter
1/2 cup thinly sliced mushrooms
2 tablespoons all-purpose flour
1/2 cup heated milk
1/2 cup chicken broth
white ; pepper
Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.
Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.
Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.