Blackhawk Chicken
photo by ncmysteryshopper
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 boneless skinless chicken breast halves
- 16 slices gruyere cheese, each 1 x 2 1/2 x 1/4 thick
- 16 slices prosciutto or 16 slices virginia ham
- seasoned flour
- 3 eggs, beaten
- 3 cups fine breadcrumbs
- 1⁄2 cup butter
- 6 tablespoons cognac
- 1 cup heavy cream
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows.
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<br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.