AWESOME STUFFED CHICKEN BREAST

AWESOME STUFFED CHICKEN BREAST image

This is the first meal I ever cooked for my husband. I guess I should call it my "Husband Catchin' Chicken."

Provided by Tere Gill

Categories Chicken

Time 2h15m

Number Of Ingredients 18

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Ingredients

1/2 Tbsp olive oil
2-4 large chicken breasts, boneless skinless
1 slice ham per breast, deli/sandwich sliced
1 slice swiss cheese per breast
1 can(s) mushroom pieces, drained
1 slice cooked bacon per breast
3 Tbsp salted butter
1 c seasoned bread crumbs
1/3 c mayonnaise
SAUCE:
3 Tbsp salted butter
3 Tbsp all purpose flour
2 Tbsp dijon mustard
2 Tbsp stone ground mustard
1/2 tsp garlic powder
1/2 tsp salt
1 c whole milk
1 c heavy cream

Steps:

1. Grease a 13"X 9" casserole with 1/2 tablespoon olive oil; set aside.
2. Place each chicken breast in it's own large plastic zipper bag and seal.
3. Use the smooth side of a meat mallet to pound chicken to flatten. Do not overdo it or meat will fall apart when you try to roll it up.
4. Working with one at a time, remove chicken from bag and place on a flat work surface (large platter, cutting board etc...)
5. On chicken, place one slice of thin ham, then cheese, mushrooms and a slice of bacon.
6. Lift one end of chicken and start rolling it up jellyroll-style, tucking the edges in as you go. Place seam side down on a plate or dish as you repeat steps with remaining chicken.
7. Place rolled breasts in refrigerator for 1/2 to 1 hour to firm up for ease of handling while applying bread crumb coating.
8. While chicken is chilling, melt 3 tablespoons butter in microwave or in a small saucepan on stove.
9. Mix the melted butter with one cup seasoned bread crumbs, stirring until all crumbs are coated. Set aside.
10. Preheat oven to 375 or 400 degrees F. (Time and temperature depends on size of chicken breast rolls.)
11. Remove chicken from refrigerator. Working one at a time, lightly coat chicken with some of the mayonnaise, then roll the chicken in bread crumbs and place, seam side down, in oiled casserole dish. (If rolling is difficult, use hands to pat the crumbs onto the chicken, covering thoroughly.)
12. Repeat coating steps with remaining chicken rolls.
13. Place, uncovered, in preheated oven. Bake for approximately 45 minutes to 1 hour. Use a meat thermometer to check internal temperature of each roll. The temperature should be 160 to 165 degrees F.
14. While chicken is baking, make the sauce (and herbed rice, if desired.)
15. SAUCE: In a medium saucepan over medium heat, melt 3 tablespoons butter. Remove from heat. Add 3 tablespoons flour, stirring until smooth.
16. Add both mustards, garlic powder and salt. Stir until smooth.
17. Return to medium heat. Stir in milk and cream and bring to a simmer, stirring constantly until thickened and smooth. Cover and keep warm until serving.
18. Spoon sauce over chicken. Serve immediately. Cover and refrigerate leftovers.