monte cristo stuffed chicken

Name: Monte Cristo Stuffed Chicken
Ingredients: - • 4 boneless, skinless chicken breasts; - • salt and pepper; - • 4 tablespoons dijon mustard, divided; - • 2 tablespoons fresh thyme, chopped; - • 4 deli-cut slices swiss cheese; - • 4 deli-cut slices mild, imported ham; - • flour, for dredging plus 1 tablespoon; - • 3 eggs, beaten; - • juice of 1/2 lemon; - • 2 tablespoons canola oil; - • 3 tablespoons butter, divided; - • 1 1/2 to 2 cups chicken stock; - • 2 tablespoons maple syrup or honey

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53 Pinches 4 Photos

Maureen McDade

Chicago, IL

Updated on Mar 1, 2013

Rachel Ray Show

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Ingredients

- • 4 boneless, skinless chicken breasts
- • salt and pepper
- • 4 tablespoons dijon mustard, divided
- • 2 tablespoons fresh thyme, chopped
- • 4 deli-cut slices swiss cheese
- • 4 deli-cut slices mild, imported ham
- • flour, for dredging plus 1 tablespoon
- • 3 eggs, beaten
- • juice of 1/2 lemon
- • 2 tablespoons canola oil
- • 3 tablespoons butter, divided
- • 1 1/2 to 2 cups chicken stock
- • 2 tablespoons maple syrup or honey

How To Make monte cristo stuffed chicken

Step 1

Halve chicken breasts through to make 8 cutlets; pound very thin, about 1/4 inch. Season the chicken on both sides with salt and pepper. Spread a thin layer of Dijon on one side of the cutlets and sprinkle with thyme. Fold and arrange 1 slice each of cheese and ham on 4 cutlets, leaving a little chicken exposed all around. Place the remaining cutlets Dijon-side down over the top and press down at the edges to form 4 stuffed cutlets. Dredge in flour. Beat eggs and lemon juice together in a shallow dish. Heat a large skillet with oil, 2 turns of the pan, over medium to medium-high heat. Melt 1 tablespoon butter into oil.

Step 2

Turn 2 stuffed cutlets in egg batter and add to pan. Cook about 8 minutes, turning occasionally or until cooked through and golden. Transfer to a platter and cover loosely with foil. Melt another tablespoon into the pan and brown remaining cutlets. Remove to the platter.
Step 3

Add remaining butter to pan and sprinkle in flour 1 minute, whisk in stock and thicken to form gravy; season with salt and pepper. Whisk in maple syrup or honey and mustard. Halve stuffed breasts, top with gravy and serve.
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