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Tennessee Club Chicken

Chicken.delights's picture
  Chicken breasts 4
  Thin cooked ham slices 8 Small
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 4 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)

Halve chicken breasts; wash and pat dry.
Cut a pocket, about 3x2, in thin side of each.
Place breasts on waxed paper.
Saute ham slices quickly in a large frying pan; cool slightly.
Tuck one into pocket in each half chicken breast.
Mix 1/4 cup of the flour, 1 teaspoon of the salt and pepper in a cup; sprinkle over chicken to coat evenly.
Melt butter or margarine in frying pan used for ham; add chicken breasts and brown slowly; place in a large shallow baking dish.
Blend remaining 1/4 cup flour and 1/2 teaspoon salt into drippings in pan; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring, scraping brown bits from bottom of pan, until sauce thickens and boils 1 minute; stir in sherry.
Pour over chicken breasts; cover.
Bake in moderate oven (350°) 45 minutes, or until chicken is tender.
Arrange chicken on a heated deep serving platter; spoon sauce over top.
Garnish with parsley, if you wish.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1979 Calories from Fat 722

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 46.1 g230.4%

Trans Fat 0.2 g

Cholesterol 655.1 mg218.4%

Sodium 6318.8 mg263.3%

Total Carbohydrates 92 g30.8%

Dietary Fiber 1.7 g6.9%

Sugars 32.3 g

Protein 208 g415.2%

Vitamin A 44.4% Vitamin C 13.8%

Calcium 74% Iron 54.2%

*Based on a 2000 Calorie diet

Tennessee Club Chicken Recipe