Ingredients
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12 boneless chicken breasts
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12 slices prosciutto
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12 slices gruyere cheese
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1/4 cup flour
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2 eggs, lightly beaten
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1 cup breadcrumbs
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4 tablespoons freshly grated parmesan cheese
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1/4 teaspoon garlic powder
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1/4 teaspoon dried tarragon
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4 tablespoons butter
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1 cup chicken stock
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1 cup dry sherry
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1 tablespoon cornstarch
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1 tablespoon cold water
Instructions
- Preheat oven to 350 degrees.
- Place chicken breasts between sheets of waxed paper and pound lightly to flatten.
- Place on each flattened breast a slice of prosciutto and a slice of Gruyere cheese.
- Roll up lenghtwise and close with toothpicks.
- Mix bread crumbs with Parmesan cheese, garlic powder and tarragon.
- Dip chicken rolls in flour, shaking off excess and then dip in beaten egg.
- Next roll chicken breasts in bread crumb mixture.
- In a large skillet melt butter and brown all sides of the chicken rolls.
- Transfer to a baking dish.
- Mix chicken stock and sherry and pour over chicken.
- Bake, uncovered for about 30-40 minutes.
- Remove chicken rolls and keep warm.
- Drain juices into a scaucepan and bring to a boil.
- Dissolve cornstarch in water and blend into saucepan, stirring constantly until thickened.
- Spoon over chicken and serve.