Sauteed Chicken Breasts Stuffed with Cheese and Ham

Sauteed Chicken Breasts Stuffed with Cheese and Ham
Photo by Romulo Yanes

Ingredients

  • cooked rice
  • 4 6- to 8-ounce skinless boneless chicken breast halves
  • 4 thin slices cooked ham
  • 1 pound small mushrooms
  • 1/3 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • + 10 more ingredients
    • fresh flat-leaf parsley
    • watercress
    • 4 thin slices Swiss cheese
    • 1 teaspoon salt
    • 1 cup heavy cream
    • ¼ teaspoon black pepper
    • 1 teaspoon shallot
    • 1 pound tomatoes
    • 1 large egg
    • truffle slices

If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning...

View full recipe at Epicurious

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