• Tuesday, October 14th, 2008

After eating this tasty, quick and easy meal your family may exclaim “poulet magnifique!”  An added bonus, it’s a nice stress reliever because you get to beat the chicken with a mallet for a few minutes.  Kid’s room not cleaned? BAM!  Neighbor’s dog on your lawn again? BAM!  Boss cut your staff? BAM! BAM! BAM!  Okay, let’s not get carried away.  Seriously though, smashing the chicken to the right thickness is the only difficult part of this recipe.


  • 4 Boneless, skinless chicken breasts – flattened to about ¼ inch thickness
  • 4 Slices of black forest ham (or your favorite variety)
  • 4 slices of cheese – traditional recipe calls for swiss, I prefer provolone.
  • 1 Cup heavy cream
  • ¾ Cup Chicken stock
  • ½ Tablespoon cornstarch
  • 1 Tablespoon (apx) Italian seasoning
  • 1 Cup (apx) Italian bread crumbs
  • Olive oil


  1. Use mallet or rolling pin to flatten chicken breasts.  Place inside a plastic bag to avoid having chicken spatter all over the kitchen.  Do not beat too hard, or too fast – chicken will disintegrate if you do.
  2. Layout out flattened breasts, sprinkle one side with Italian seasoning.  Place one slice each of cheese and ham on top.
  3. Roll breasts being careful to not let cheese or ham slide out.  You may need to pin closed with toothpicks.
  4. Coat each breast with bread crumbs.
  5. Heat apx two tablespoons of olive oil in skillet, temp should be around 225 degrees.
  6. Add chicken breasts to hot oil.  Turn occasionally, allowing each side to brown and bread to crisp.
  7. In small bowl; combine cream, chicken stock, corn starch and remaining Italian seasonings.
  8. When chicken is cooked through, remove from skillet and set aside temporarily.
  9. Pour cream mixture into skillet, reduce heat and stir continually until thick.
  10. Return chicken to skillet, coat well with sauce.  Let simmer for 10 minutes, turning once.

When ready to serve, spoon extra sauce over chicken.

I served mine with baked potatoes and crusty bread to mop up extra sauce.

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