- 6 [6-ounce / 170-g each] chicken breasts, skinned and boned
- 1 [6-ounce / 170-g] piece Black Forest ham
- 1 [6-ounce / 170-g] piece Swiss cheese
- 2 eggs
- 1/4 cup [60 mL] milk
- 1/4 cup [35 g] flour
- 2 cups [500 mL] breadcrumbs
- 1/2 cup [125 mL] oil
- 1 cup [250 mL] Mornay sauce
Mornay sauce
- 2 tablespoons [30 g] butter
- 2 tablespoons [17.5 g] flour
- 1/2 cup [125 mL] chicken broth
- 1/2 cup [125 mL] heavy cream
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] white pepper
- 1/4 cup [60 g] grated Parmesan cheese
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- Preheat oven to 350°F [180°C].
- Flatten chicken whites.
- Cut both, ham and Swiss cheese pieces, into 6 sticks.
- Arrange 1 stick Swiss cheese and 1 stick ham into the centre of each chicken white; roll to secure.
- Beat together eggs and milk.
- Flour then dip stuffed chicken rolls into beaten eggs mixture; then coat chicken rolls with breadcrumbs.
- Heat oil into a large enough frypan until hot.
- Brown coated stuffed chicken rolls into hot oil.
- Transfer golden chicken rolls into preheated oven; roast for 8 to 10 minutes, until done, no longer pink inside.
- Meanwhile, prepare Mornay sauce.
- Serve stuffed chicken rolls along with Mornay sauce.
Mornay sauce
- Melt butter into a casserole.
- Sprinkle melted butter with flour, stirring until golden.
- Still stirring, pour in chicken broth and cream; salt and pepper.
- Simmer, stirring until thickened.
- Mix in grated Parmesan cheese; simmer for 2 minutes longer, until completely melted.
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