Baked Blue Ribbon Chicken
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients:
Dijon Cream Sauce:
2 Tbsp butter melted
2 Tbsp flour
1 cup chicken broth
1/2 cup cream
1/4 cup white wine
2 tsp Dijon mustard
2 tsp fresh thyme sprigs or
1/2 tsp dried thyme
Salt and Pepper to taste
Breadcrumb Toppping:
1 1/2 cups fresh breadcrumbs,
Or panko breadcrumbs can be used
3 Tbsp unsalted butter, melted
1/4 tsp salt
For the Chicken:
6 boneless skinless chicken breasts
Salt and Pepper to taste
8 to 12 very thin slices of Ham
8 ounces shredded Gruyere or Swiss cheese
1/4 cup chicken broth
1/4 cup white wine
1 tsp fresh thyme leaves
Or 1/2 tsp dried thyme
2 tsp unsalted butter cut into 8 pieces
Dijon Cream Sauce:
2 Tbsp butter melted
2 Tbsp flour
1 cup chicken broth
1/2 cup cream
1/4 cup white wine
2 tsp Dijon mustard
2 tsp fresh thyme sprigs or
1/2 tsp dried thyme
Salt and Pepper to taste
Breadcrumb Toppping:
1 1/2 cups fresh breadcrumbs,
Or panko breadcrumbs can be used
3 Tbsp unsalted butter, melted
1/4 tsp salt
For the Chicken:
6 boneless skinless chicken breasts
Salt and Pepper to taste
8 to 12 very thin slices of Ham
8 ounces shredded Gruyere or Swiss cheese
1/4 cup chicken broth
1/4 cup white wine
1 tsp fresh thyme leaves
Or 1/2 tsp dried thyme
2 tsp unsalted butter cut into 8 pieces
Directions:
Per-heat the oven to 350°F and spray a 9" x 13" baking dish.
Dijon Cream Sauce:
Heat a saucepan over medium heat.
Add 2 Tbsp butter and cook until melted
Add 2 Tbsp flour and whisk until smooth.
Cook the butter and flour mixture until it's a little dark, 1 to 2 minutes.
While whisking, add 1 cup chicken broth and whisk until smooth.
Add 1/2 cup cream, 1/4 cup wine, 2 tsp mustard and 2 tsp thyme. Whisk until smooth.
Season the sauce with salt and pepper.
Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat.
Divide the sauce into two bowls. One bowl should have 1/4 cup of sauce.
Pour the remainder into the other bowl and set aside for serving.
Breadcrumb Topping:
In a medium bowl, toss 1 1/2 cups fresh breadcrumbs with 3 Tbsp melted butter and 1/4 tsp salt. Set aside.
For the Chicken:
Pound the chicken breasts to an even 1 inch thickness.
Pat the chicken breasts dry with a paper towel.
Salt and pepper both sides of the breasts and place them in the prepared baking dish.
Lightly brush the tops of the chicken breasts with the Dijon Cream Sauce.
Cover each breast with 2 slices of ham and sprinkle the cheese on top.
In a small bowl, combine 1/4 cup chicken broth, 1/4 cup white wine and 1 tsp fresh thyme leaves.
Pour the broth and wine mixture around the chicken
Tuck the butter pieces between the chicken breasts and inside edge of dish.
Cover the chicken with foil and bake it in a 350°F oven for 15 minutes.
Remove from the oven and sprinkle the chicken with the breadcrumb topping.
Place the chicken back in the oven (uncovered) and cook 10 to 20 minutes,
Or until a meat thermometer reads 160°F when stuck in a chicken breast.
Per-heat the oven to 350°F and spray a 9" x 13" baking dish.
Dijon Cream Sauce:
Heat a saucepan over medium heat.
Add 2 Tbsp butter and cook until melted
Add 2 Tbsp flour and whisk until smooth.
Cook the butter and flour mixture until it's a little dark, 1 to 2 minutes.
While whisking, add 1 cup chicken broth and whisk until smooth.
Add 1/2 cup cream, 1/4 cup wine, 2 tsp mustard and 2 tsp thyme. Whisk until smooth.
Season the sauce with salt and pepper.
Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat.
Divide the sauce into two bowls. One bowl should have 1/4 cup of sauce.
Pour the remainder into the other bowl and set aside for serving.
Breadcrumb Topping:
In a medium bowl, toss 1 1/2 cups fresh breadcrumbs with 3 Tbsp melted butter and 1/4 tsp salt. Set aside.
For the Chicken:
Pound the chicken breasts to an even 1 inch thickness.
Pat the chicken breasts dry with a paper towel.
Salt and pepper both sides of the breasts and place them in the prepared baking dish.
Lightly brush the tops of the chicken breasts with the Dijon Cream Sauce.
Cover each breast with 2 slices of ham and sprinkle the cheese on top.
In a small bowl, combine 1/4 cup chicken broth, 1/4 cup white wine and 1 tsp fresh thyme leaves.
Pour the broth and wine mixture around the chicken
Tuck the butter pieces between the chicken breasts and inside edge of dish.
Cover the chicken with foil and bake it in a 350°F oven for 15 minutes.
Remove from the oven and sprinkle the chicken with the breadcrumb topping.
Place the chicken back in the oven (uncovered) and cook 10 to 20 minutes,
Or until a meat thermometer reads 160°F when stuck in a chicken breast.
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