Chicken Breasts Stuffed with Salami and Swiss
- Yield: servings
Ingredients
- 6-- boneless skinless chicken breasts
- 2-- 3 ounce packages chive cream cheese@room temperature
- 1teaspoon salt
- 1teaspoon pepper
- 4cloves finely minced
- 3tablespoons chopped green onions
- 1tablespoon finely chopped parsley
- 12slices genoa salami
- 6tablespoons shredded swiss cheese
- 1tablespoon capers
- 1-- egg+1 T milk
- 1 1/4-- C Italian seasoned bread crumbs
- 1/4-- olive oil
- 1/4cup butter
- Sauce
- 2tablespoons chopped onion
- 2teaspoons chopped garlic
- 1cup fresh sliced button mushrooms
- 2tablespoons flour
- 1/2cup chicken broth
- 1/2cup sauterne
- 1/2cup prepared bruscetta
- 1teaspoon ground black pepper
Instructions
Between two sheets of wax paper, pound chicken breasts to 1/4" thick and set aside. In small bowl, combine cream cheese, salt, pepper, garlic, green onions and parsley. Spread cream cheese mixture evenly over one side of each chicken breast. Place two slices of salami atop cream cheese spread on each chicken breast. Spread 1 T swiss cheese evenly over salami and evenly sprinkle capers over swiss cheese. Roll chicken breast jelly roll style, tucking edges in and secure with toothpicks.
In bowl mix egg and milk until blended. Dip each chicken roll into egg wash and evenly coat with bread crumb mixture.
In deep fry pan, heat olive oil and butter and pan fry the chicken rolls until lightly browned. Remove to buttered 9×12 casserole dish. Bake in preheated 350 oven for 20 minutes. While chicken is baking, prepare sauce.
Heat leftover oil/butter mixture and saute onion, garlic and mushrooms until lightly browned. Add flour and mix well, slowly add chicken broth until mixture thickens, continue adding chicken broth slowly until the sauce will coat a spoon. Remove from heat and add bruschetta and pepper.
Remove chicken from oven and spoon sauce generously over each chicken roll up.