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- CHICKEN QUEEN ELIZABETH
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- 6 Chicken beasts, skinned
- 1/4 Cup finely chopped parsley
- 6 Thinly sliced pieces of ham
- 6 Thin slices of Swiss cheese
- 1/4 Cup butter, melted
- 1 Cup bread crumbs
- Salt & Pepper
- Queen`s Sauce
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- 2-3 cups canned whole tomatoes partially drained
- 1 1/8 cups whipping cream
- 1 1/2 Tbls white wine
- 1 1/2 tsp. salt
- 1 1/2 tsp. sugar
- Salt & Pepper
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- Preheat oven at 325.
- Pound the chicken breasts until thin.
- Season chicken with salt and pepper.
- Top each breast with 1/2 tsp. of parsley, 1 slice ham and 1 slice of cheese.
- Roll tightly and tooth pick if you have to.
- Brush with butter and sprinkle with 1/2 of bread crumbs.
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- Combine all ingredients in sauce pan over medium-high heat, bring to a boil.
- Reduce heat and simmer 3-5 minutes.
- Arrange compactly in a pan, crumb side down.
- Pour butter on top and sprinkle with crumbs.
- Bake covered for 45 minutes.
- Remove cover and continue to bake 15 minutes.
- Lace in center of a bed of white rice.
- Top with sauce and garnish with apricots.
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