Chicken breast supreme
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Large boneless chicken breast halves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 4 | eaches | Thin slices of deli ham |
| 4 | eaches | Slices of baby swiss cheese |
| 8 | eaches | Spears of asparagus |
| tablespoon | 2 or 3 sour cream | |
| 4 | ounces | Mushroom or mushroom pieces |
| ⅛ | cup | Onion, grated |
| ¼ | teaspoon | Garlic powder |
| Toothpicks | ||
Directions
Place chicken breasts halves between sheets of wax paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.
Heat 1 tbs of olive oil in large skillet. Cook chicken over high heat for 4 minutes on each side. Don not cook longer or they will be over-cooked and dry. Transfer to baking pan. Prepare asparagus. In a small pan, cook in water until tender. Drain. To assemble, place one piece of ham on each chicken breast and top with one slice of baby swiss cheese and two spears of asparagus. Fold breast over and close with toothpick. Bake at 350 degrees for 15 to 20 minutes. For sauce, saute onions and mushrooms in skillet in remaining butter and 1 teaspoon olive oil until onions are clear. Add sour cream and garlic powder. Heat until warm, stirring constantly. Pour sauce over chicken and serve immediately.
Recipe by Sue Thatcher; as published in the Cedar Rapids Gazette 19Nov94 Submitted By STEWART HOPPER On 11-23-94