Chicken A La Impress Me Recipe - Allrecipes.com
Chicken A La Impress Me Recipe

Chicken A La Impress Me

Recipe by  

"Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
  3. Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.
  4. In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.
  5. Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered the chicken and vegetables.

 
Most Helpful Critical Review
Dec 03, 2003

Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.

 

8 Ratings

Dec 03, 2003

Very impressive entre. By the time these are done they look a bit small, but don't be deceived, they're very filling.

 
Mar 18, 2013

I changed a couple of things so was hesitant to review this, but I added a photo so wanted to mention what I did. I made a veggie dish and forgot to put aside the zucchini and carrots so did without in this one. I also used Dubliner Cheddar cheese and regular ham. I make chicken cordon bleu for my Dad often so he knows the difference between this ham and cheese and gruyere and prosciutto. He was very impressed with this dish, but of course prefers the better ham and cheese. I don't eat meat, but his review was that it was juicy and very flavorful. Overall this is a lovely presentation and fairly easy to prepare. I will definitely make this again, veggies and all. When I do, I will certainly update this review. Thanks Marie!

 
Sep 20, 2010

Easier to make than I thought, and I couldn't believe that my kids loved it! Served it with a basic bechamel sauce as suggested. I went light on the cheese based on other comments but I would probably take the cheese back up again; you could barely taste it. Definitely making this again!

 
Nov 14, 2011

This turned out very well. I taught this to my Home Ec class and everyone raved! Here are my mini-modifications: - Cut each chicken breast in half horizontally/length-wise so as to have two thin fillets, and continued with recipe. This made two pieces per person; - I did chicken out (haha) and go with Swiss cheese as per peoples' comments and because Swiss was on sale (I had a strict budget), it blended very well. I will go with Gruyere when I make it at home; - used Proscuitto (yumm!) for the ham and may try the shrimp next time; - layered it on puffed pastry Vol-o-Vents, and topped with a Bearnaise Sauce... Over-all, an excellent and easy recipe for even the beginner. And the teens I teach loved it! So a positive 5-stars.

 
Dec 26, 2012

My son loves these and he is a very picky eater. Easy to make and tastes wonderful!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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