Ingredients

6 boneless, skinless chicken breasts
3 Tablespoons Parmesan cheese
18 very thin slices of capicola ham
6 slices Swiss cheese
6 Tablespoons Maitre d’Hotel Butter (see recipe index)
salt and pepper to taste
2 Tablespoon olive oil
3 Tablespoons butter
1 cup flour (for breading station)
2 teaspoons salt (for breading station)
1 teaspoon pepper (for breading station)
2 eggs (for breading station)
2 teaspoons water (for breading station)
1 cup seasoned Italian breadcrumbs
pound sliced mushrooms
salt and pepper to taste
1/4 cup cognac
1/4 cup flour
3 cup whole milk
1 Tablespoon chopped parsley

Instructions

1. Place chicken breasts between layers of plastic wrap, and pound the breasts fairly thin with mallet.  Sprinkle with Parmesan cheese.  On each chicken breast place three slices capicola, one slice swiss cheese and 1 Tablespoon of Maitre d’Hotel Butter. Season with salt and pepper.  Roll chicken into spiral, tucking in ends and securing with toothpicks.

 

 

 

2. Set up breading station; flour seasoned with salt and pepper, eggs whisked with water and finally breadcrumbs. Dredge chicken rolls into flour, then egg wash, and then breadcrumbs.

 

 

 

3. In an iron skillet, heat olive oil and butter. Place breaded chicken into hot oil and brown on all sides. Remove browned chicken to sheet tray fitted with rack.  Place tray of chicken into preheated oven 400 degrees for 25-30 minutes.

 

 

 

 

 

4. To fry pan with pan juices and fat drippings add sliced mushrooms.  Season with salt and pepper, cook until mushrooms have released their fluids.  Add 1/4 cup cognac and cook off all alcohol.

 

 

5. Add flour and cook for a minute or so. Add milk, bring to boil and check for seasoning.  Season with salt and pepper if needed.

 

 

6. Plate chicken. Don’t forget to take out the tooth picks.

7. Spoon mushroom sauce on chicken and sprinkle with fresh parsley.