It makes me mad when I go to all the trouble of having Marta cook up about a hundred drumsticks, then the guy at Marineland says, "You can't throw chicken to the dolphins. They eat fish." Sure they eat fish, if that's all you give them. Man, wise up.
~A Deep Thought, by Jack Handey
This is quick to prepare, but because it has such a nice French name, it seems like haute cuisine. I used Healthy Choice Deli smoked ham slices wrapped around the swiss cheese - wrapping the cheese up tightly keeps it in the chicken instead of it leaking out.
The Recipe
Ingredients:
4 boneless skinless chicken breasts
12 pieces thin-sliced ham
4 slices swiss cheese
2 eggs
1 1/2 cup bread crumbs
1/4 cup grated parmesan cheese
Salt & pepper
Preparation:
Preheat oven to 375
Slice chicken breasts almost in half and pat dry
Beat the eggs in a bowl big enough to put the chicken pieces in
Mix the bread crumbs, cheese, and salt and pepper (to taste) in a container large enough to put the chicken pieces in
Put 3 slices ham and 1 slice swiss cheese into each breast and close back up
Dip the breasts one at a time into the eggs drenching both sides
Place them in the bread crumb mixture, coating generously
Cook uncovered in oven safe dish for 45 minutes
Served with:
Forbidden Rice (a.k.a. Black Rice, the Emperor's Rice)
Blanched fresh Broccoli Florets
Ratings
***1/2 Seconds on everything. Favorite element: Forbidden Rice
**** Went for seconds on the chicken. Favorite element: Blanched broccoli
*** YUM! Chicken!
My notes: I'm not crazy about the black rice (I'm such a peasant!). I've tried preparing it 2 different ways and am just not convinced that it's better than good old basmati.
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1 comment:
The last of Mr. Turkey appeared on my table as Turkey Soup and was good with my from-scratch corn bread with corn kernels added.
This does not have a lovely French sounding name, but it's somewhat better than Turkey Carcass Soup,which is what Jane Brody calls it.
It was tasty with a Cavit Pinot Noir.
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