Menu Enter a recipe name, ingredient, keyword...

á-2788

Monte Christo Stuffed Chicken Breasts

By

Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • GRAVY:
  • 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 mild, imported ham
  • Flour, for dredging plus 1 tablespoon
  • 3 eggs, beaten
  • Juice of 1/2 lemon
  • 2 tablespoons canola oil
  • 3 tablespoons butter, divided
  • 1 1/2 to 2 cups chicken stock
  • 2 tablespoons maple syrup or honey

Details

Adapted from keyingredient.com

Preparation

Step 1

Halve chicken breasts through 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.

Heat a large skillet with oil, 2 turns of the pan, over medium to medium-high heat. Melt 1 tablespoon butter into oil.

Turn 2 stuffed cutlets in egg batter and add to pan. Cook about 8 minutes, turning occasionally or until cooked through and golden. Transfer to a platter and cover loosely with foil. Melt another tablespoon into the pan and brown remaining cutlets. Remove to the platter.

Add remaining butter to pan and sprinkle in flour 1 minute, whisk in stock and thicken to form gravy; season with salt and pepper. Whisk in maple syrup or honey and mustard.

Halve stuffed breasts, top with gravy and serve.





You'll also love

Review this recipe

Bacon Wrapped Cream Cheese Stuffed Chicken Breasts Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts