Black Forest Chicken Recipes

BLACK FOREST CHICKEN CORDON BLEU

Steps:

• Preheat oven to 375 degrees F.
• Season each butterflied chicken breast with paprika, garlic, salt, and pepper on all sides. Lie each piece flat on a cutting board; place 2 slices of ham and 1 slice of cheese inside each. Fold over to seal the chicken breast. Insert a wooden toothpick at each end to seal.
• Dredge chicken breasts in flour, egg, and then bread crumbs. Place on a baking sheet lined with parchment paper. Dot with vegetable oil and bake until chicken reaches 180 degrees F, about 10 minutes. Garnish with chopped parsley, if desired.

BLACK FOREST CHICKEN SKILLET

Steps:

• Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
• Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
• Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
• Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
• Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.

BLACK FOREST CHICKEN

Steps:

• Lay 4 of the breast halves in a glass baking dish.
• add a layer of white swiss cheese.
• cover with slices of ham.
• top with remaining 4 breast halves (to make a sandwich).
• stir up a can of chicken soup, and pour over breasts.
• Cover with foil, bake at 300 for 2 hours.
• remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
• to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.