Chicken Breast Prince Orloff

I made this for my friend Vladis’s 92nd Birthday.  It’s not diet food but you’re only 92 once!

  • 6 boneless, skinless chicken breast halves
  • 6 very thin slices of ham
  • 12 oz cheese (I used muenster), half cut into 6 even logs*, about 3 inches long; the other half coarsely grated
  • 2 cups chopped sweet onions
  • 3 tbsp butter
  • 2 tbsp flour
  • Salt and ground pepper to taste
  • 1 cup non fat half and half
  • 1 tbsp minced fresh tarragon
  • Ground paprika

 

Put each chicken breast half between two pieces of plastic wrap and pound with a meat mallet until chicken is an even 1/4” thick.  Sprinkle lightly with salt and pepper on both sides.  Repeat with remaining chicken breast halves. Lay a slice of ham over each chicken breast.  Lay the chicken breast in profile layout.  Put a log of cheese crosswise on the end closest to you and roll the breast over the cheese into a tight log.  Secure with toothpicks.  Repeat with remaining chicken breasts until all chicken, ham and cheese logs are used up.  Lightly spray a baking pan with nonstick cooking spray. Put the breast in the baking pan, seam side down, making sure they don’t touch.  Bake chicken breasts in a preheated 350 degree oven for 30 minutes.

 While chicken is baking, chop onions.  Melt butter in a sauce pan and add onions.  Cook over medium heat until onions are translucent.  Add butter and stir for about 1 minute.  Gradually add half and half, whisking constantly.  Boil for 1 minute.  Add grate cheese and continue whisking until cheese is melted.  Add minced tarragon and set sauce aside.

 When chicken is cooked, remove toothpicks. Lay one chicken piece on a plate and stop with sauce.   Sprinkle with paprika and garnish with fresh tarragon sprigs.

Serve with cooked vegetables and starch or your choice.  Makes six servings.

(c) all rights reserved

*For a lighter and different dish, you can substitute 6 hearts of palm, rinsed and drained, for the six cheese logs.

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