FRENCH CHICKEN IN BRIOCHE

French Chicken in Brioche image

Categories Cheese Chicken Ham Dinner Bake

Number Of Ingredients 14

Ingredients

1 package active dry yeast
1 cup warm water (110° to 115°)
1/4 cup butter or margarine
3 tablespoons sugar
1/4 teaspoon salt
2 eggs
2 1/4 cups all-purpose flour
2 tablespoons milk
3 whole large chicken breasts (about 3 pounds), skinned, halved lengthwise, and boned
2 tablespoons cooking oil
2 ounces Brie cheese (with rind intact) or Swiss cheese, cut into 6 strips
6 slices boiled ham (6 ounces)
1 tablespoon water
1 recipe Tarragon Cream Sauce

Steps:

Soften the yeast in warm water.
In a small mixer bowl beat together the butter or margarine, sugar, and salt.
Separate one of the eggs; reserve the egg white, covered, in refrigerator. Add yolk and remaining whole egg to butter maxture with 3/4 cup of the flour, the milk, and the softened yeast. Beat at low speed of electric mixer till combined, then beat well at high speed.
By hand, stir in the remaining flour to make a soft dough. Cover bowl. Refrigerate the dough for several hours or overnight.
To assemble, in a skillet quickly brown the chicken breasts in hot oil over high heat for 30 to 45 seconds per side. Remove chicken from skillet and drain on paper toweling; set aside.
Punch dough down. Reserve a small portion of the dough for decorative cutouts, if desired.
On a lightly floured surface roll the remaining dough to form an 18x12-inch rectagle; cut into six 6-inch squares. Place one piece of cheese atop one chicken breast and wrap both in a ham slice; place bundles in a piece of dough. Bring sides of dough up around to cover ham-wrapped chicken and cheese; moisten edges and seel. Place, seam side down, on greased baking sheet. Repeat with the remaining cheese, chicken, ham, and squares of dough.
Roll out the reserved dough. Using a cookie cutter or a sharp knife, cut out decorative shapes. Brust the cutouts with water; arrange atop the dough-wrapped chicken.
Combine the reserved egg white and the 1 tablespoon water. Brush dough with egg white mixture. Make 1 or 2 small slits in the top of each piece of dough to allow steam to escape.
Bake in a 375° oven 20 minutes or till pastry is golden. Serve the baked chicken with the Tarragon Cream Sauce. Garnish with fresh tarragon, if desired.
Tarragon Cream Sauce: In a small saucepna melt 2 tablespoons butter or margarine. Stir in 4 teaspoons all-purpose flour; 1/2 teaspoon dried tarragon, crushed; 1/4 teaspoon salt; and a dash pepper. Add 1 cup light cream or milk. Cook and stir till mixture is thickened and bubbly. Cook and stir 1 minute more. Serve sauce warm. Makes about 1 cup sauce.
Cost per serving: $1.40