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I pounded out a couple of chix breasts thin, seasoned and put
- Thread starter orchid
- Start date
music-city-missy
Well-known member
My Chicken Supreme
I basically do exactly what you have done but wrap a slice of bacon around it. Then I bake in a mushroom sauce flavored with chicken stock, cream, and sherry. Serve over rice. (If you want to make it semi-homemade use a can each of cream of chicken and cream of mushroom and add sherry)
OH - forgot, I caramelize the mushrooms with some finely chopped shallots to start. I like that little bit of shallot flavor.
I basically do exactly what you have done but wrap a slice of bacon around it. Then I bake in a mushroom sauce flavored with chicken stock, cream, and sherry. Serve over rice. (If you want to make it semi-homemade use a can each of cream of chicken and cream of mushroom and add sherry)
OH - forgot, I caramelize the mushrooms with some finely chopped shallots to start. I like that little bit of shallot flavor.
Rec: Blackhawk Chicken. Missy's recipe sounds delicious and reminded me of this one.
I saved it sometime ago but sorry to say I've not made it. I think it would be good with mushrooms added.
* Exported for MasterCook 4 by Living Cookbook *
Blackhawk Chicken
Recipe By : Colorado Cache Cookbook
Serving Size : 8 Preparation Time: 1:30
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
8 boneless skinless chicken breast halves
16 slices gruyere cheese, each 1- x 2 1/2- x 1/4-inch thick
16 slices prosciutto or virginia ham
seasoned flour
3 eggs, beaten
3 cups fine breadcrumbs
1/2 cup butter
6 Tbs cognac
1 cup heavy cream
1. Wrap each slice of Gruyere in a slice of prosciutto.
2. 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.
3. 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 tender. Do not allow them to dry out. (Edited to say that Orchid cooked them for 30 minutes and was happy with the result. If chicken breasts are large, pretty sure more time than 10 minutes will be needed.)
4. 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.
Comments: This is named after the town in Blackhawk, Colorado. It came from
the Colorado Cache Cookbook. This is very good! Prep time includes
refrigeration time. Cook time is approximate.
Recipe Source: Colorado Cache Cookbook
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I saved it sometime ago but sorry to say I've not made it. I think it would be good with mushrooms added.
* Exported for MasterCook 4 by Living Cookbook *
Blackhawk Chicken
Recipe By : Colorado Cache Cookbook
Serving Size : 8 Preparation Time: 1:30
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
8 boneless skinless chicken breast halves
16 slices gruyere cheese, each 1- x 2 1/2- x 1/4-inch thick
16 slices prosciutto or virginia ham
seasoned flour
3 eggs, beaten
3 cups fine breadcrumbs
1/2 cup butter
6 Tbs cognac
1 cup heavy cream
1. Wrap each slice of Gruyere in a slice of prosciutto.
2. 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.
3. 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 tender. Do not allow them to dry out. (Edited to say that Orchid cooked them for 30 minutes and was happy with the result. If chicken breasts are large, pretty sure more time than 10 minutes will be needed.)
4. 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.
Comments: This is named after the town in Blackhawk, Colorado. It came from
the Colorado Cache Cookbook. This is very good! Prep time includes
refrigeration time. Cook time is approximate.
Recipe Source: Colorado Cache Cookbook
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Rec: Stuffed Chicken Marsala has a sauce with mushrooms that would work with your chicken.
I've made this often, we really like it.
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Marsala
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time: 0:10
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
6 chicken breasts
salt
pepper
thyme
6 slices prosciutto
6 slices Fontina cheese
flour, for dredging
canola oil
10 oz sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 Tbs butter
1 Tbs flour
1. Cut pockets into chicken breasts. Season pockets with salt, pepper and
thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.
Dip chicken breasts in flour.
2. Heat skillet. Add oil to skillet and saute chicken breasts until brown on
both sides. Remove browned chicken breasts from skillet. Add more oil if
necessary. Add mushrooms to skillet and sauté on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and
reduce by half, about 5 minutes. Add chicken stock to skillet and put
chicken back to the pan. Simmer until chicken is cooked through, about 5 to
10 minutes.
3. Transfer chicken to platter. Thicken sauce by making a buerre manie with
butter and flour, and whisking it in until sauce thickens.
Comments: Wonderful! Used Swiss cheese and no mushrooms. Used sweet Marsala.
Recipe Author: Sara Moulton
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I've made this often, we really like it.
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Marsala
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time: 0:10
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
6 chicken breasts
salt
pepper
thyme
6 slices prosciutto
6 slices Fontina cheese
flour, for dredging
canola oil
10 oz sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 Tbs butter
1 Tbs flour
1. Cut pockets into chicken breasts. Season pockets with salt, pepper and
thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.
Dip chicken breasts in flour.
2. Heat skillet. Add oil to skillet and saute chicken breasts until brown on
both sides. Remove browned chicken breasts from skillet. Add more oil if
necessary. Add mushrooms to skillet and sauté on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and
reduce by half, about 5 minutes. Add chicken stock to skillet and put
chicken back to the pan. Simmer until chicken is cooked through, about 5 to
10 minutes.
3. Transfer chicken to platter. Thicken sauce by making a buerre manie with
butter and flour, and whisking it in until sauce thickens.
Comments: Wonderful! Used Swiss cheese and no mushrooms. Used sweet Marsala.
Recipe Author: Sara Moulton
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Rec: Chicken with Swiss Cheese & Prosciutto...one without a sauce.
* Exported for MasterCook 4 by Living Cookbook *
Chicken with Swiss Cheese & Prosciutto
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
4 boneless chicken breast halves, skinned
garlic powder
salt and pepper
4 thin slices prosciutto
4 thin slices Swiss cheese
1 egg, beaten to blend
1 cup dry breadcrumbs
3 Tbs butter, melted
1. Preheat oven to 400°F.
2. Place chicken between two pieces of waxed paper and flatten to thickness
of 1/4 inch using meat mallet, rolling pin or skillet. Season both sides of
chicken with garlic, salt and pepper.
3. Fold each prosciutto slice in half and roll tightly. Roll 1 cheese slice
around each prosciutto piece. Place cheese roll on 1 long side of chicken
breast. Roll up jelly roll fashion, tucking in ends. Secure with toothpick.
Repeat with remaining chicken and cheese rolls. Dip each breast into egg to
coat. Dredge in breadcrumbs. Place in baking dish. Drizzle butter over. Bake
until cooked through, about 20 minutes. Serve immediately.
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* Exported for MasterCook 4 by Living Cookbook *
Chicken with Swiss Cheese & Prosciutto
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
4 boneless chicken breast halves, skinned
garlic powder
salt and pepper
4 thin slices prosciutto
4 thin slices Swiss cheese
1 egg, beaten to blend
1 cup dry breadcrumbs
3 Tbs butter, melted
1. Preheat oven to 400°F.
2. Place chicken between two pieces of waxed paper and flatten to thickness
of 1/4 inch using meat mallet, rolling pin or skillet. Season both sides of
chicken with garlic, salt and pepper.
3. Fold each prosciutto slice in half and roll tightly. Roll 1 cheese slice
around each prosciutto piece. Place cheese roll on 1 long side of chicken
breast. Roll up jelly roll fashion, tucking in ends. Secure with toothpick.
Repeat with remaining chicken and cheese rolls. Dip each breast into egg to
coat. Dredge in breadcrumbs. Place in baking dish. Drizzle butter over. Bake
until cooked through, about 20 minutes. Serve immediately.
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Rec: Prosciutto-Stuffed Chicken with Mushroom Sauce would also work.
* Exported for MasterCook 4 by Living Cookbook *
Prosciutto-Stuffed Chicken with Mushroom Sauce
Comments: Mix up the fillings by substituting your favorite cheeses, thinly
sliced meats, and herbs.
Recipe By :
Serving Size : 0 Preparation Time: 0:50
Categories : Chicken Main Dish
Sauce
Amount Measure Ingredient -- Preparation Method
4 skinless, boneless chicken breasts (about 2 lb)
kosher salt and freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 leaves fresh basil
3 Tbs unsalted butter, divided
1 Tbs vegetable oil
4 cups mixed mushrooms (such as crimini,
-- chanterelle, and maitake), torn or chopped
-- into small pieces
2 cups low-sodium chicken broth
1 tsp red wine vinegar
2 Tbs mixed chopped fresh herbs (such as
-- basil, parsley, and chives)
1. Halve chicken breasts horizontally, keeping 1 long side attached; open
halves like a book. Pound breasts until 1/4-inch-thick. Season on all sides
with salt and pepper.
2. Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices
prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with
2 slices provolone; layer 8 basil leaves over cheese, maintaining border.
Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining
chicken breasts.
3. Preheat oven to 450°.
4. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add
roulades and cook until browned on all sides, 8 to 10 minutes. Transfer
skillet to oven and bake until an instant-read thermometer inserted into
center of roulades registers 165°, 7 to 8 minutes. (The chicken will be
cooked through but still juicy.) Transfer chicken to plates and let rest for
10 minutes.
5. Scrape drippings and any melted cheese from skillet; discard. Set skillet
over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook,
turning once, until mushrooms are golden brown, about 5 minutes. Season with
salt and pepper; add broth and vinegar. Simmer until liquid is thickened and
reduced, 10 to 12 minutes. Stir in remaining 1 tablespoon butter and herbs;
season with salt and pepper.
6. Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle
mushroom sauce over.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Prosciutto-Stuffed Chicken with Mushroom Sauce
Comments: Mix up the fillings by substituting your favorite cheeses, thinly
sliced meats, and herbs.
Recipe By :
Serving Size : 0 Preparation Time: 0:50
Categories : Chicken Main Dish
Sauce
Amount Measure Ingredient -- Preparation Method
4 skinless, boneless chicken breasts (about 2 lb)
kosher salt and freshly ground pepper
8 thin slices prosciutto
8 thin slices provolone cheese
32 leaves fresh basil
3 Tbs unsalted butter, divided
1 Tbs vegetable oil
4 cups mixed mushrooms (such as crimini,
-- chanterelle, and maitake), torn or chopped
-- into small pieces
2 cups low-sodium chicken broth
1 tsp red wine vinegar
2 Tbs mixed chopped fresh herbs (such as
-- basil, parsley, and chives)
1. Halve chicken breasts horizontally, keeping 1 long side attached; open
halves like a book. Pound breasts until 1/4-inch-thick. Season on all sides
with salt and pepper.
2. Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices
prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with
2 slices provolone; layer 8 basil leaves over cheese, maintaining border.
Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining
chicken breasts.
3. Preheat oven to 450°.
4. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add
roulades and cook until browned on all sides, 8 to 10 minutes. Transfer
skillet to oven and bake until an instant-read thermometer inserted into
center of roulades registers 165°, 7 to 8 minutes. (The chicken will be
cooked through but still juicy.) Transfer chicken to plates and let rest for
10 minutes.
5. Scrape drippings and any melted cheese from skillet; discard. Set skillet
over medium-high heat and melt 1 tablespoon butter. Add mushrooms. Cook,
turning once, until mushrooms are golden brown, about 5 minutes. Season with
salt and pepper; add broth and vinegar. Simmer until liquid is thickened and
reduced, 10 to 12 minutes. Stir in remaining 1 tablespoon butter and herbs;
season with salt and pepper.
6. Cut off and discard twine. Cut chicken into 1/2-inch slices. Drizzle
mushroom sauce over.
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Yea, I saw that too but I cooked mine for 30 min. at 350 and then
tested with a thermometer and they were 160. I just took them out and tented in foil until I was ready to make the sauce. Sauce was just so quick and simple but so good! I don't use Cognac enough I've decided. I highly recommend this recipe or any other recipe that Curious posts. The girl has never let me down!
tested with a thermometer and they were 160. I just took them out and tented in foil until I was ready to make the sauce. Sauce was just so quick and simple but so good! I don't use Cognac enough I've decided. I highly recommend this recipe or any other recipe that Curious posts. The girl has never let me down!
So glad you liked it! Thanks so much for the kind words, I can usually pick the no-brainer
winners, but I'm sure I pass up on a lot of wonderful recipes because I can't taste the end results in my head so to speak. I wish I had that ability. I have more than 12,000 recipes saved into Living Cookbook. Some of them have to be good!
winners, but I'm sure I pass up on a lot of wonderful recipes because I can't taste the end results in my head so to speak. I wish I had that ability. I have more than 12,000 recipes saved into Living Cookbook. Some of them have to be good!