Quantities Ingredients
| Chicken Breasts: | |
4
| 6 oz. chicken breasts |
| 8 oz. | Herb-garlic cheese, Boursin or Alouette |
3
|
Eggs
|
1/4 c.
| Milk |
| All-purpose flour | |
| 2 c. | Dry bread crumbs |
| Vegetable oil | |
| Sauce: | |
2 Tbsp.
|
Minced shallots
|
1/2 c.
|
Dry white wine
|
| 1 1/2 Tbsp. | Fresh lemon juice |
| 3/4 c. | Heavy cream |
| 1/2 tsp. | Hot pepper sauce |
| 1 tsp. | Salt |
| 1 Tbsp. | Dried dill weed |
| 2 sticks | Unsalted butter, cut into pieces |
Preparation Procedures:
1. Lightly flatten chicken breasts between layers of waxed paper to about 1/4 inch thick.
1. Lightly flatten chicken breasts between layers of waxed paper to about 1/4 inch thick.
2. Spread a quarter of the cheese on each breast. Fold breasts in half and tuck ends under. Chill, covered, for 1 hour.
3. Beat eggs and add milk. Dredge the stuffed breasts in flour. Mix eggs and milk in separate bowl. Dip breasts in egg and milk mixture and then coat with bread crumbs.
4. Heat vegetable oil in large skillet and brown breasts evenly on both sides. Remove from pan. Place breasts on a baking sheet and bake at 400 degrees for 8-10 minutes.
5. For sauce, combine shallots, white wine and lemon juice in a small saucepan, not aluminum. Place over moderate heat and simmer until liquid is reduced to about 2 Tbsp. Add cream and reduce again until liquid is 1/2 cup. Stir in hot pepper sauce.
6. Just before serving the chicken breasts, heat the sauce and whip in pieces of butter slowly and stir constantly. Do not allow sauce to boil. When butter is incorporated, serve immediately. Sauce can also be used for seafood and fresh vegetables.
Yield: 4 servings
Oven Temperature: 400 degrees
Baking Time: 8 - 10 minutes