This is the quinquennial French dish. The cheese and ham filling combine beautifully with the chicken, which is topped with a creamy sauce.
Ingredients
- 4 skinless, boneless chicken breast halves
- Salt and pepper to taste
- 4 slices Swiss cheese
- 4 slices ham
- 2 eggs
- ½ cup breadcrumbs
- Dash of paprika
- 3 tbsp butter
- 3 tbsp olive oil
- ½ cup dry white wine
- 1 cup half and half
- 1 tsp Dijon mustard
- ¼ cup chopped basil
How to Make It
- Pound the chicken to a ¼ inch thickness.
- Top each chicken breast with a slice of cheese and a slice of ham.
- Fold the chicken pieces and secure with a few toothpicks.
- Beat the eggs and place in a shallow bowl.
- In a second bowl, combine the breadcrumbs and paprika.
- Dredge the chicken first through the eggs, then the breadcrumbs.
- Heat the butter and oil in a skillet.
- Brown the chicken pieces for 10 minutes on each side.
- Coat a baking sheet with non-stick spray and place the chicken on the sheet.
- Bake the chicken at 350 degrees for 20 minutes.
- While the chicken is being baked, mix the remaining ingredients in a pan and bring to a boil.
- Reduce the heat and simmer for 10 minutes to reduce the sauce.
- Transfer the chicken to a platter and top with the sauce.
