4 Skinless, Boneless Chicken Breasts
4 Slices of Provolone Cheese (I am not a big swiss fan, but any white cheese will work just fine)
8 slices of ham
2 Eggs (scrambled)
3 Tbsp All-Purpose Flour
1 tsp Paprika
1 tsp Mediterranean Basil
6 Tbsp Butter
1/2 Cup Dry White Wine
1 tsp Chicken Bouillon granules (or 1 cube mashed)
1 Tbsp Cornstarch
1 Cup Heavy Whipping Cream
Pound chicken breasts if they are too thick. Place the eggs in bowl and scramble with a fork. Brush the egg on the top piece of the chicken breast (the pretty side). Place a slice of ham on either side of the cheese and put on top and in the middle of each chicken breast on the bottom side (not the side you brushed with egg). Fold the edges of the chicken over the filling, and secure with toothpicks. The side that you brushed with egg should be facing out.
Mix the flour, paprika and basil in a small bowl, and coat the chicken pieces. Preheat the oven to 350 degrees. Coat a baking sheet in tin foil to reduce mess and make for fast cleanup.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides (about 10 minutes). Transfer the chicken onto the foil covered cookie sheet and bake in the oven for 20 minutes.
Add the wine, chicken bouillon, cornstarch and whipping cream into a bowl and whisk together. Slowly whisk into the remaining butter in the skillet and cook on low. Simmer for about 10 minutes and keep warm.
Take the chicken out of the oven and remove the toothpicks using tongs for easy removal and to prevent yourself from burning your fingers or hands. Serve by spooning the sauce on top of the chicken and enjoy!
|Pound chicken breasts to flatten and make thinner|
|Scramble the eggs|
|Brush the top side of the chicken with egg|
|Put a slice of ham on either side of the cheese and place in the middle of the chicken on the bottom side|
|Wrap the chicken around the filling and seal together with toothpicks|
|Mix the flour, paprika & basil together in a separate bowl|
|Coat the chicken with the flour mixture and set aside|
|Continue this process until all of the chicken breasts have been filled, sealed and coated|
|melt the butter in a skillet and add the chicken|
|Brown on all sides of the chicken (about 10 min)|
|Transfer the chicken to the cookie sheet and cook in the oven for 20 min|
|Mix the wine, cream, corn starch and chicken bouillon in a bowl|
|Whisk it all together|
|Whisk it into the remaining butter in the skillet|
|Add extra basil if you would like|
|Remove the chicken from the oven and allow to cool for about a couple minutes|
|Remove the toothpicks before serving|
|Serve by drizzling sauce over top of the chicken and enjoy!|
Here are the winners of the past:
January's Winner: Sauteed Scallops
December's Winner: Pizza Pot Pies
November's Winner: Lasagna Stuffed Manicotti
October's Winner: Pumpkin Risotto
September's Winner: Burgundy Pork