Chicken A La Swiss Recipes

CHICKEN A LA SWISS

Steps:

• Spread chicken breasts flat, fold cheese and ham slices to fit on top.
• Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks.
• On waxed paper, mix flour and paprika and use to coat chicken.
• In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks.
• In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.
• Serve over chicken.

CHICKEN CORDON BLEU A LA KERRY

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Combine panko, paprika, poultry seasoning, and salt and pepper in a shallow dish; set aside.
• Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 3/8 inch. Place a slice of Cheddar cheese and a slice of coppa ham on the center of each chicken breast, then fold the chicken over the filling and secure with kitchen string. Dip each rolled chicken breast into the beaten egg, then into the seasoned panko until evenly coated.
• Heat the butter and olive oil in a large skillet over medium-high heat. Pan fry the coated chicken breasts until browned on all sides, 7 to 10 minutes. Transfer the browned chicken breasts in a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Arrange another slice of white Cheddar cheese over each chicken breast and return to the oven. Bake until the cheese has melted, about 5 minutes.
• Meanwhile, pour the white wine and chicken bouillon granules into the skillet used to cook the chicken. Cover and simmer over low heat until reduced, about 30 minutes. Mix the cornstarch and heavy cream in a bowl; slowly whisk the cornstarch mixture into the wine mixture. Continue cooking and stirring until the sauce has thickened, about 3 minutes. Serve the chicken topped with the cream sauce.

CHICKEN A LA SWISS

Steps:

• In a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• Add wine, tarragon and salt and pepper to taste.
• Cover and simmer for 8 to 10 minutes.
• In a saucepan cook over low heat,cream or half and half,1 cup Swiss cheese and cream cheese until melted and smooth.
• Put cooked rotini noodles in a 2 or 3 quart casserole dish.
• Spread chicken mixture over the noodles.
• Pour the cheese mixture over all.
• Sprinkle the top with the remaining 1 cup Swiss cheese.
• Bake covered at 325°F for 35-40 minutes.

SLOW COOKER SWISS CHICKEN RECIPE

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts on the bottom of the slow cooker.
• Cover chicken with slices of Swiss cheese.
• In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.
• Sprinkle stuffing mix on top and drizzle butter over the top.
• Cover and cook on low for 4-6 hours or high for 2-3 hours.

20 CHICKEN SANDWICHES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sandwich recipe in 30 minutes or less!

13 BEST FRENCH CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CHICKEN A LA SWISS RECIPE - (5/5)

Steps:

• Spread skinned and boned chicken breasts flat. Fold cheese and ham slices to fit on top. Roll up like jelly roll and fasten edges with toothpicks. In three separate bowls mix; 1st. bowl - flour,salt, pepper and garlic powder; 2nd. bowl - egg and milk; 3rd. bowl - bread crumbs. Dip chicken in each of the above mixtures, making sure each piece is well coated. Saute in butter in heavy skillet until browned on all sides. Add wine and bouillon cube. Heat to boiling. Reduce heat and simmer covered, 35 - 40 minutes or until tender. Remove with slotted spoon, take out toothpicks and arrange in serving dish and keep warm in oven. In small bowl, blend whipping cream and cornstarch until smooth and gradually stir into drippings in skillet. Cook stirring constantly until sauce has desired thickness. Pour ove chicken and sprinkle with fresh parsley

CHICKEN KIEV

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.