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Chicken A La Impress Me

Chicken A La Impress Me

Marie-Lyne Bournival

Marie-Lyne Bournival

Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
  3. Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.
  4. In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.
  5. Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
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Reviews

JANDAL
19

JANDAL

12/3/2003

This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered the chicken and vegetables.

JAZZY-GIRL
15

JAZZY-GIRL

12/3/2003

Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.

Elizabeth Sarah
13

Elizabeth Sarah

12/3/2003

Very impressive entre. By the time these are done they look a bit small, but don't be deceived, they're very filling.

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