Wednesday, November 28, 2012


This is a recipe that I am very proud of. It took me a long time and many trials to get it just right. I have to say it was well worth the wait! I get requests to make this dish very often. Especially from my brother in law, Christophe. He always gets an invitation to come over when we're having this for dinner. I would suggest serving this with mashed potatoes on the side. 
-4 Thin Chicken breast
-4 Swiss cheese slices
-4 Ham slices
-1/4 Cup white wine
-Salt, pepper, garlic powder
-Olive oil
-2 tbs. butter
-4 Tooth picks

  1. Rinse the chicken breast with water and pad dry. Sprinkle each side with a little salt, pepper and garlic powder.
  2. Lay 1 slice of Swiss cheese and 1 slice of ham on top of the chicken breast. Rip the swiss and ham slices to fit the shape of the chicken if some is hanging off.
  3. Roll the chicken like a jelly roll and secure with a tooth pick.
  4. Dip the rolled chicken in four. Shake off the access flour from the chicken and continue until all the chicken breasts done.
  5. In a medium size pan heat a few tablespoons of oil over MED HIGH heat.
  6. Fry the chicken until golden brown on all sides. Place chicken breast in an oven safe baking dish. Let them cool a bit and remove the toothpicks.
  7. In the same pan the chicken was fried in (do not clean the drippings out of the pan before hand) add the butter and turn the heat to MEDIUM HIGH.
  8. Allow the butter to melt and then add 1 tsp of flour. Whisk well until the lumps are removed (about 1 minute). Add the white wine and continue to whisk for 2 minute. Turn the heat down and simmer for 3 more minutes. Lightly season with salt and pepper.
  9. Pour the sauce over the chicken and bake for 30 minutes. Serve and enjoy!

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