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Chicken Duchess

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Join Lauren and her mom to learn the secret family recipe for Chicken Duchess.
Ingredients
  Flour 1 1⁄2 Cup (24 tbs), reserve 4 tablespoon
  Eggs 2 , reserve 1 egg yolk for filling
  Whole milk/Half and half 2 Cup (32 tbs), reserve ½ cup separately for the egg wash.
  Boneless chicken breasts 4 Large
  Mozzarella cheese 8 Ounce
  Provolone cheese/Swiss cheese 8 Ounce
  Cottage cheese 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Tablespoon
  Flour 1 1⁄2 Cup (24 tbs) (Reserve 4 Tablespoon For The Roux)
  Eggs 2 Medium (Reserve 1 Egg Yolk For The Filling)
  Cracker crumbs 2 Cup (32 tbs)
  Cooking oil 4 Tablespoon
  Butter 4 Tablespoon
  Garlic 1 Teaspoon, minced
  Whole milk/Half and half 2 Cup (32 tbs) (Reserve 0.5 Cup Separately For The Egg Wash)
  White wine 1 Dash
  Salt 1 Pinch
  Cracked black pepper 1 Pinch
Directions

GETTING READY
1. Place each chicken breast between two sheets of plastic wrap and pound flat into thin and even scallopini using a rolling pin or a meat hammer.
2. Preheat the oven to 350 degree F.

MAKING
3. In a bowl, combine the cottage/cream cheese, 1 egg yolk and Parmesan cheese. Blend well.
4. On each of the flattened chicken pieces, place cheese once slice of mozzarella and provolone cheese. Spoon 1/4 of the cheese mixture on top.
5. Roll up the chicken fillets into neat parcels and secure with toothpicks to keep in shape.
6. Blend 1 egg and 1 egg white with 1/2 cup milk to make a wash.
7. Dredge the chicken roll ups in flour, dip in egg and roll in cracker crumbs.
8. In a skillet, heat the oil. When hot, brown the chicken roll-up evenly on all sides.
9. Transfer the Chicken Duchess to a casserole dish. Place in the preheated oven and cook for another 20-25 minutes.
10. In the meantime, to make the sauce, in a saucepan, melt the butter, add garlic and saute 1 minutes. Add 4 tablespoons of the reserved flour and saute to make a roux. Stir and cook for 1 minute until it comes together.
11. Gradually pour in the milk, while whisking constantly with a wire whisk or wooden spoon until roux and liquid is well blended.
12. Season with salt and pepper and add a dash of white wine. Stir constantly until sauce thickens.

SERVING
13. Serve the Chicken Duchess with the sauce spooned on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Ingredient: 
Chicken Breast
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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