Monte Christo Stuffed Chicken Breasts

From Rachel Ray

Photo by Jo B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless chicken breasts

  • Salt and pepper

  • 4

    tablespoons Dijon mustard, divided

  • 2

    tablespoons fresh thyme, chopped

  • 4

    deli-cut slices Swiss cheese

  • 4

    deli-cut slices deli ham

  • Flour, for dredging plus 1 tablespoon

  • 3

    eggs, beaten

  • Juice of 1/2 lemon

  • 2

    tablespoons canola oil

  • ====================================

  • GRAVY:

  • 3

    tablespoons butter, divided

  • 1 1/2 to 2

    cups chicken stock

  • 2

    tablespoons maple syrup or honey

Directions

Halve chicken breasts to make 8 cutlets; pound very thin, about 1/4 inch. Season the chicken on both sides with salt and pepper. Spread a thin layer of Dijon on one side of the cutlets and sprinkle with thyme. Fold and arrange 1 slice each of cheese and ham on 4 cutlets, leaving a little chicken exposed all around. Place the remaining cutlets Dijon-side down over the top and press down at the edges to form 4 stuffed cutlets. Dredge in flour. Beat eggs and lemon juice together in a shallow dish. Turn stuffed cutlets in egg batter and back into flour. Heat a large skillet with oil, 2 turns of the pan, over medium to medium-high heat. Melt 2 tablespoons butter into oil. Add cutlets to skillet. Cook about 8 minutes, turning occasionally or until cooked through and golden. Transfer to a platter and cover loosely with foil. Add remaining 1 tablespoon of butter to pan and sprinkle in flour; whisk in stock and thicken to form gravy; season with salt and pepper. Whisk in maple syrup or honey and remaining Dijon mustard. Top eachchicken breast with gravy and serve.

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