
4 Chicken Cutlets, pounded thin
Filling
2 Oz. Cream Cheese, softened
½ C. Cheddar Cheese
2 T. Parmesan, finely grated
½ tsp Dried Oregano
¼ tsp Fresh Sage, chopped
2 Slices Baby Swiss, cut in half
2 Slices of Maple Ham, cut in half
Shake and Bake coating mix, original
Preheat oven to 375°.
Combine cream cheese, cheddar, parmesan, oregano & sage.
Place ½ slice of ham on each pounded chicken cutlet.
Place ½ slice of Swiss in center of each ham slice.
Spoon ¼ of filling mixture in center of each piece of chicken.
Roll up and secure with a toothpick if necessary.
Roll in Shake and Bake coating mix.
Place seam side down in baking dish.
Bake for 15 min.
Meanwhile make the sauce (below)
Remove from oven & serve with sauce
Basil Cream Sauce
1 pt. Heavy Cream.
Pinch Salt
Fresh Ground Black Pepper, to taste
2 T Dried Basil, crushed
5 Fresh Basil Leaves, chiffonade**
In a shallow skillet bring cream to a boil over high heat.
Reduce heat to medium low & season with salt.
Simmer until cream has reduced by half whisking occasionally.
***season with fresh ground pepper half way through reduction.
Whisk in dried basil & let stand for 5 minutes.
Whisk sauce together & drizzle over chicken.
Garnish with fresh basil chiffonade.
**To chiffonade basil, stack the leaves & roll like a cigar. Slice to make ribbons.
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