8 chicken breast pieces, each about 220g without skin or bone
2 tablespoons of butter
250g of fresh or canned mushrooms, sliced
100g of prosciutto, finely chopped (about 2/3 cup)
1 tablespoon of white wine vinegar
1 tablespoon of lemon juice
1/2 teaspoon of dried oregano (optional)
1 small garlic clove, minced
2 cups grated Cheddar cheese (about 25g more or less)
salt and pepper to taste
wheat flour
1/4 cup of butter
2 tablespoons of brandy
1 tablespoon of tomato paste extract
1 tablespoon of mustard
3 tablespoons of wheat flour
1 1/4 cups of chicken broth
1 cup of heavy cream
3 tablespoons of white wine vinegar
1/2 teaspoon of black pepper
1/4 cup of butter
8 slices of toasted bread
8 large mushrooms
1/2 cup grated Cheddar cheese
parsley for garnish
8 chicken breast pieces, each about 220g without skin or bone
2 tablespoons of butter
250g of fresh or canned mushrooms, sliced
100g of prosciutto, finely chopped (about 2/3 cup)
1 tablespoon of white wine vinegar
1 tablespoon of lemon juice
1/2 teaspoon of dried oregano (optional)
1 small garlic clove, minced
2 cups grated Cheddar cheese (about 25g more or less)
salt and pepper to taste
wheat flour
1/4 cup of butter
2 tablespoons of brandy
1 tablespoon of tomato paste extract
1 tablespoon of mustard
3 tablespoons of wheat flour
1 1/4 cups of chicken broth
1 cup of heavy cream
3 tablespoons of white wine vinegar
1/2 teaspoon of black pepper
1/4 cup of butter
8 slices of toasted bread
8 large mushrooms
1/2 cup grated Cheddar cheese
parsley for garnish
Makes a small incision in the thickest part of each chicken breast to create a pocket, being careful not to separate the two parts (in some chicken breasts without bone, this may be a bit tricky; therefore, use the opening made when removing the bone)
Melt 2 tablespoons of butter in a large skillet
Add the mushrooms and cook for a few minutes
Add the prosciutto, white wine vinegar, lemon juice, oregano, and garlic
Cook for a few more minutes
Remove from heat, add the cheese, and mix well
Taste and adjust seasoning as needed
Fill each chicken breast with about 1 tablespoon of this mixture
Place in a large baking dish and cover with plastic wrap
Add another baking dish on top and use some cans to weight down the chicken breasts
Refrigerate for several hours or overnight
When ready to serve, coat each chicken breast in wheat flour, shaking off excess
Grease a refractory pan about 22 x 32 cm
Melt 1/4 cup of butter in a large skillet
Fry the chicken breasts until golden brown on both sides and almost cooked through
Aqueche the brandy, light it on fire, and pour over the chicken breasts
Place them in the prepared refractory pan
Reserve the skillet with the remaining liquid
Heat the oven to 170°C (moderate)
Add the tomato paste extract and mustard to the reserved liquid
Mix well
Add a little of the chicken broth and mix well
Add the remaining broth and place in the skillet
Heat over low for 5 minutes, stirring constantly
Slowly add the heavy cream and stir well
Add the wine and black pepper
Pour over the chicken breasts and bake in a preheated oven at 170°C for 15 minutes
Melt 1/4 cup of butter and fry the toasted bread slices and mushrooms for a few minutes
Place a slice of toast on top of each chicken breast, sprinkle with cheese, and serve immediately
Garnish with mushrooms and parsley
Serve 8 portions.
