From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS for Chicken Breast L'Aiglon:
  • 4 small whole chicken breasts

  • 4 very thin slices smoked ham (or proscuitto)

  • 4 strips Swiss cheese

  • 1 egg

  • 1-1/2 cups very fine cracker crumbs

  • Salt and pepper

  • 1/2 cup butter

  • 1 cup uncooked mixed rice (half white, half wild)

INGREDIENTS for White Wine Sauce:
  • 1 can condensed cream of chicken soup or cream sauce

  • 1/2 cup milk

  • 1 Tablespoon chopped pimiento

  • 1 teaspoon instant minced onion

  • 2 Tablespoons dry white wine (or sherry)

  • 1 can (3 ounce) button mushrooms, drained

Remove skin and bones from whole chicken breasts and flatten with cleaver.  Place in center of each breast a thin slice ham; on ham, place a 1 inch x 1/2 inch slice Swiss cheese.  Fold edges of chicken over ham and cheese; secure with string or toothpicks.  Dip chicken in egg which has been beaten with 1 teaspoon water; roll in cracker crumbs.  Season with salt and pepper.  Heat butter in skillet until foamy.  Brown breasts until golden brown on both sides, reduce heat, and cook until done.  Meanwhile, cook rice mixture.  Make white wine sauce.

TO PREPARE White Wine Sauce:
Mix all ingredients and heat.  Do not boil.  Serve chicken breasts over a mound of rice and spoon wine sauce over all.  Serve extra sauce as gravy.


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