RCI-MT.004.0158.001
Chicken Breasts à la Parisienne
Makes 4 servings.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- chicken breast halves4 unitskinned and boned (about 1 pound)
- thin slices cooked ham4 unit
- butter or margarine¼ cupmelted
- fine dry bread crumbs or corn flake crumbs⅓ cup
- ½ teaspoon
- ¼ teaspoon
- x 7½-ounce can semi-condensed savory cream of mushroom soup1 unit
- 2 tablespoons
- Sauterne wine or other dry white wine1 teaspoon
- 2 cups
- 2 tablespoons
Method
1
Preheat oven to 350°F. Place each chicken breast half between two sheets of plastic wrap and pound gently with a meat mallet until flattened to approximately ¼-inch thickness.
2
Lay each flattened chicken breast flat and place one slice of cooked ham on top of each breast, then fold the chicken over the ham to enclose it.
3
Combine the melted butter, bread crumbs, salt, and black pepper in a shallow bowl, stirring until the mixture resembles coarse crumbs.
4
Dip each ham-filled chicken breast into the butter-crumb mixture, coating all sides evenly, then arrange seam-side down in a buttered baking dish.
5
Bake the chicken breasts in the preheated oven for 25 to 30 minutes, or until golden brown and cooked through.
28 minutes
6
While the chicken cooks, whisk together the cream of mushroom soup, sour cream, and Sauterne wine in a saucepan until smooth and well combined.
7
Heat the mushroom sauce over medium heat, stirring occasionally, just until warmed through; do not allow it to boil.
5 minutes
8
Spread the hot cooked rice on a serving platter or individual plates, then arrange the baked chicken breasts on top.
9
Pour the warm mushroom sauce over the chicken breasts and rice, then garnish generously with chopped fresh parsley before serving.