Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
6 chicken breast fillets (3 whole chicken breasts) boned and without skin
6 – 8 slices of ham
7 oz (200 g) Swiss cheese or similar cut in 6 sticks: ½ inch / 1 cm thick
Spinach leaves, blanched
2 cups panko (may be replaced with toasted breadcrumbs)
½ cup flour
3 – 4 eggs, slightly beaten with 2 tablespoons water
Oil, the necessary amount

Honey and Mustard Sauce:
1 medium size onion, shredded
1 tablespoon oil
1 cup apple cider (may be substituted with apple juice or dry white wine)
1 ½ cup chicken stock
2 tablespoons heavy cream
2 tablespoon Dijon mustard or similar
2 tablespoons honey
4 teaspoons soft butter
4 teaspoons flour
2 teaspoons thyme


Place chicken fillets between 2 plastic sheets and pound meat gently until is ½ inch (1/4 cm) thick. It is important the the thickness of the fillet is even. Season with salt and pepper and place fillets on a horizontal surface. Cover each breast fillet with a slice of ham. Wrap cheese stick in a blanched spinach leaf and roll breast fillet to enclose cheese.

Place panko, flour and eggs in 3 different bowls. Dredge chicken rolls first in the flour until the chicken is completely coated with the flour. Shake the excess. Then dip it in the beaten egg and afterwards cover completely with panko or breadcrumbs. Place all rolls on a rack, cover and refrigerate for 1 hour.

Heat oil and fry chicken turning occasionally until golden. Chicken will not be thoroughly cooked. Remove and drain on paper towel. Transfer to a baking sheet and bake in preheated oven to 400ºF (200ºC) for 15 minutes or until chicken is tender.
Serve with Honey and Mustard Sauce.

Honey and Mustard Sauce:
Heat oil in a medium size pan and sauté onion until clear and tender. Add wine to skillet scraping the bottom. Add chicken stock, heavy cream, mustard and honey and cook over low heat for 5 minutes. Stir in thyme.

Combine butter with flour (beurre manié). Add small portions of this mixture to the sauce, while stirring. Sauce must not boil. Once sauce is ready, correct seasoning and keep warm until ready to serve.
        6 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved