Directions: |
Directions:Heat oven to 350. Cut the chicken breasts in half to butterfly. Place each breast between 2 pieces of plastic wrap, and pound it to 1/4" thick. This can be done ahead and refrigerated until you want to finish the dish. Put one slice of ham, then the Swiss cheese, then the roasted red pepper on each breast. Roll from the small side up and fasten with toothpicks. Prepare three dishes: one with the flour and season the flour with the garlic powder, salt, and pepper; one with the egg, and whip the egg with the milk. In the third dish, put the breadcrumbs, Panko, and mix in the paprika. Take each breast and roll in the flour, then the egg, and lastly, the breadcrumb mixture. In a large saucepan, heat the oil and the 4 T. butter. Brown the breaded chicken on all sides in the pan and remove to a plate. Butter a baking dish. Remove the toothpicks and place the chicken seam-side down in the baking dish. Melt 2 T. butter in the microwave and brush the tops of the breasts with the butter until the meat thermometer reads 165º. While the chicken is cooking, make the Sauce. Add the chicken stock to the saute pan in which the chicken was cooked. Bring to a boil and deglaze the pan, mixing all the bits into the stock. Add the wine and boil for just one minute to boil off the alcohol. Mix the cornstarch with either cold water or more wine and boil until the mixture thickens. Lower the heat. Slowly add 1 c. of heavy cream, mixing constantly so that it will not curdle. When the chicken is baked to 165, plate the chicken and put about one T. of sauce on each breast. Serve on Rice Pilaf and a green vegetable. Serve the rest of the Sauce on the side. |
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