Blackhawk Chicken
Ingredients
Instructions
- Wrap each slice of Gruyere in a slice of prosciutto.
- Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
- Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
- Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
- Refrigerate at least 1 hour.
- Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.
- Do not allow them to dry out.
- Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.
- Simmer until thickened.
- Add salt and pepper to taste.
- Pour sauce over chicken just before serving.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).