Used this recipe as a guideline mostly for the sauce which is amazing! I wanted a breadcrumb outside to the chicken. Just pounded out breasts, laid slice of ham and small finger sized portion of Swiss, rolled and toothpicked closed. Dipped in egg then homemade seasoned bread crumbs. Baked 400, covered with foil for 20 min then uncovered for 20. Melted butter in cast iron skillet, added 1 teaspoon-ish each minced garlic and bouillon paste. Added 1/2cup white wine, 1c heavy cream with the cornstarch. Cooked until thickened and added a little dried parsley. Restaurant quality. Yum!
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Used this recipe as a guideline mostly for the sauce which is amazing! I wanted a breadcrumb...