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My review
Chicken A La Impress Me
Marie-Lyne Bournival
"Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry."
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Ingredients
servings 209 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
- Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.
- In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts
Per Serving: 209 calories; 8.1 g fat; 0.7 g carbohydrates; 31.4 g protein; 83 mg cholesterol; 126 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
8/5/2000
This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered ...
Most helpful critical review
10/1/2002
Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.
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8/5/2000
This is a great recipe. It looks really impressive and it's quite easy to make. I think next time I might try a milder cheese -- maybe jack or swiss. At times the gruyere really over-powered ...
10/1/2002
Didn't care for this at all, the gruyere cheese was overwhelming, just overwhelming. Won't try this again anytime soon. Way too strong of a cheese.
2/21/2000
Very impressive entre. By the time these are done they look a bit small, but don't be deceived, they're very filling.
3/18/2013
I changed a couple of things so was hesitant to review this, but I added a photo so wanted to mention what I did. I made a veggie dish and forgot to put aside the zucchini and carrots so did wit...
9/18/2010
Easier to make than I thought, and I couldn't believe that my kids loved it! Served it with a basic bechamel sauce as suggested. I went light on the cheese based on other comments but I would pr...
11/14/2011
This turned out very well. I taught this to my Home Ec class and everyone raved! Here are my mini-modifications: - Cut each chicken breast in half horizontally/length-wise so as to have two th...