HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Poultry Swiss Stuffed Chicken Breasts Supreme Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Chicken: 4 boneless skinless chicken breast halves, about 6 to 8 ounces each 4 thin slices cooked ham 4 thin slices Swiss cheese 2 large eggs, beaten to blend 1 tsp. salt 1/4 tsp. pepper 2 tbsp. butter 1/2 cup all purpose flour Sauce: 1 tbsp. butter 1 pound small mushrooms, quartered 1 tsp. minced shallot 1/3 cup dry white wine 1 pound tomatoes, peeled, seeded and diced 1 cup heavy whipping cream Directions For Chicken: Slice each chicken breast half horizontally to within 1/4 inch of the opposite edge. Open up the chicken like a book. Pound each chicken breast out to 1/2 inch thick. Place 1 slice ham and 1 slice Swiss on each chicken breast. Fold the chicken over to enclose ham and cheese. Season chicken all over with salt and pepper. Melt butter in a large skillet over medium high heat. Place eggs and flour into separate pie plates. Dip stuffed chickens in egg to coat then dredge in flour, shaking off excess. Add the chicken to the skillet and cook about 4 minutes per side until golden and cooked through. Transfer cooked chicken to a plate and tent with foil. For Sauce: Add the butter, mushrooms and shallot to the skillet used to cook chicken. Cook 1 minute over medium high heat. Add wine and bring to a boil. Boil until reduced by half, stirring. Add tomatoes and cook 3 to 4 minutes until softened, stirring occasionally. Add cream. Reduce heat and simmer cream about 6 minutes until reduced by 1/2. Divide chicken between plates, spoon sauce over and serve. Serves 4. Related Recipes •   Chicken in Spiced Sauce •   Five Cheese Chicken Breasts •   Lemon Chicken •   Chicken and Dressing Casserole •   Natchez Chicken •   Baked Parmesan Herb Crusted Chicken •   Olive Garden Stuffed Chicken Parmagiana •   Grilled Chicken Stuffed with Prosciutto and Basil •   Jamaican Jerk Chicken •   Olive Garden Chicken •   Halloween Sausage and Rice Stuffed Pumpkins •   Southern Style Roast Turkey •   Chicken Queen Elizabeth •   Baked Chicken Royale •   Baja California Chicken •   Chicken Hash with Mushrooms •   Thanksgiving Stuffing Stuffed Mushrooms •   Stuffed Tomatoes with Tuna •   Spicy Fried Chicken Breasts •   Baked Deviled Chicken Breast View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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