Chicken With Muenster & Sherry Sauce
Recipe: #10058
July 10, 2013
Categories: Chicken, Sunday Dinner, Oven Bake, High Protein, No Eggs, Wine, Boneless Pieces, Chicken Dinner, more
"Delicious. Adapted from an older recipe book."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (179 g)
- Calories 446.5
- Total Fat - 26.6 g
- Saturated Fat - 9.7 g
- Cholesterol - 147.4 mg
- Sodium - 385.2 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.8 g
- Protein - 44.8 g
- Calcium - 285.2 mg
- Iron - 1.8 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place on each chicken breast; one slice cheese, herbs and garlic. Sprinkle with salt and pepper. Roll up and dredge rolls, lightly, in flour. Pierce each roll with toothpick.
Step 2
Preheat oven to 350F.
Step 3
Heat oil, over medium-high heat, in a heavy skillet and brown the rolls on all sides (move the toothpick if you have to). Set Rolls in an oven dish.
Step 4
In same skillet,reduce heat to medium, add butter,then 2 Tb flour. Whisk constantly for 2 minutes. Add Sherry and stock; deglaze the pan. Turn the heat up and reduce the sauce a bit until thickened. Taste the sauce and add Salt and Pepper to your liking.
Step 5
Pour sauce over the chicken and cover the pan lightly with foil. Bake 20-30 minutes or until chicken is cooked through.
Tips
No special items needed.
1 Reviews
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