stuffed chicken with a white cream sauce

I could not add the recipe to the box it would not allow it so if you want it PM me and I will send it to you. Thanks.

This was a last minute dinner for myself because the boys are all sick so they had soup and I did not want soup so I made this. It is a chicken breast the is laid flat and stuffed with mushrooms, cheese, spinach, fresh basil and sage and rolled with prosciutto. The white cream sauce is just 4 tbs of butter and 4 tbs of flour, melt the butter and add 1/4 cup of reg. milk and 1/2 cup of heavy cream. at the end before serving add in some of your favorite white cheese. bake the chicken at 350 until done about 35 to 40 minutes. hope you enjoy

[Music] something up with me baby don’t you think say this please I’m gonna make two portions so first I’m gonna slice up the uh stuffed mushrooms this is basically just a little bit of bread and some cheese Mozzarella cheese and some flavoring and then one for each one so you want to do the prep first of everything that’s not gonna be the chicken because once you fix the chicken of course you risk uh contamination cannot find my rolling pin and I don’t have a tenderizer or if I do it somewhere in the garage I have no idea where it’s at so I’m just going to use this pot heavy bottom pot and I’m going to use a plastic cutting board and some cellophane or plastic wrap and I’m going to cut the chicken breasts in half and then place it on here with the just sprinkle of water and then pound it out and then after that we’re gonna stuff it with the mushrooms and a little bit of the sage and the other basil and then we’re going to season the outside of it and then we’re going to wrap it with the country ham so we’ll be right back okay so here’s our chicken breast got it on cellophane and on the plastic move that over and then what you want to do is open it up from the side and spread it kind of like a book would look so we’re just going to take it and yes you need to wash your hands before and after um if you want to stay safe so just very carefully slowly cut towards the middle and see here it’s already starting to go through I know you can’t see that but it’s just barely hanging on here it’s too thin that’s okay this upper side is a little bit thicker so I’m just going to run the knife to it and just kind of try to open it it’s okay if it creates a hole that’s no real big deal um you just work with it carefully and open up the middle of the chicken it’s like a book like this and just you know don’t rush it so you’re gonna do this here all right so we have the the chicken split in the half now we’re going to take it with cellophane and I’m going to put the knife down for about myself and uh put cellophane over it and wrap it up Loosely you don’t want to make a tight wrap because you’ll break the wrap okay A little bit of water has already been put on it as you can see from the moisture then you’re just going to take your pan and start um tenderizing so I’m going to do that now all right guys we’re back okay this is the first chicken breast I’ve kind of pounded it out so it’ll be a little bit thinner and then all I’m gonna do now is I’m going to lay the mushrooms with their mixture in the center of this whatever I think will fit we just okay what else I do is we’re going to add some uh fresh mozzarella it’s in liquid as you can see okay and it is not flavored so it’s just Cherry sized mozzarella put that off to the side here and open it if I can give me a second and take one ball one little ball out now even though this is already you know has some flavoring we need to add some more because you’ll be surprised that um it’s good it’ll end up Bland so we’re gonna use my favorite roasted garlic sea salt here to it and you also season the outside I mean we’re gonna season the inside and then we’re gonna season the outside so we do that and then some black pepper it’s just a grinding meal here that we’re gonna put on to it you can use whatever seasonings you want if you like jalapenos heck throw a jalapeno piece in there somewhere you know whatever it is that you like okay so now we need to open our Sage you don’t want to use too much of this because Sage is very strong Maybe one sage and then some fresh basil if you don’t have fresh herbs don’t worry about it use your ride um it doesn’t have to be fresh it just so happened that you know a lot of times my store won’t have the fresh ones they’ll be out or I’ll forget to pick them up you know what I think we’re just gonna split this because that way when you eat it to get a little bit of each okay so there we are so now we’re just going to take this and take one side and kind of roll it to the other and we’re going to take the ham okay guys here we are um I realized that that bacon this bacon which the dog enjoyed because it touched the chicken so I had to feed him what that part was is too stiff I’ve never used it before I just thought it would be a good flavor uh being a shaved ham but it’s not as thin and as flexible as I thought it would be or y’all Roscoe so I’m resorting back to the prosciutto and this is the Italian ham very thinly sliced and very easy to roll so I’m just gonna place this down on this side lift the chicken [Music] carefully place this into the center and this will stretch a little bit so you can kind of get it to do what you want and then take a toothpick and insert a toothpick just to kind of keep it old okay now I’ve got some olive oil that I’m going to place down first just a little bit on each one and I have this which you’ve seen in my videos one of my favorite seasoning that a friend of mine on YouTube sent to me it’s in the past videos um it’s very good seasoning but if you don’t have Rubble book use um seasoned salt or your own combination of flavorings including cayenne and red pepper and whatever and even though you use something like this you really want to still add for this um this is still my favorite I’m going to go ahead and put some of this on on it also which is the roasted garlic salt and then just kind of flip it over because last time I checked the back side does not season itself wipe your hands off like I’m doing okay and then season this side you know and actually now we’re seeing something down 50 degree oven for about 30 35 minutes and then we’ll check it and we’ll be right back hey guys okay now we’re back um what I’ve decided to do was go ahead and add a cream sauce to the chicken um I just think maybe it needs something else I am using this is not the one that’s in the pan the one that’s in the pan is the Italian herb one but this one’s lemon pepper it is the saute Express and yes I will be using that coupon to buy some more they’re pretty good for flavored Butters so I have uh that in the pan and then I’m going to put in about equal amount of just regular butter we’ve got approximately uh three and a half tablespoons so we’re gonna let that melt real quick okay we have this coming from a nice simmer here or boil which is fine we’re gonna back down on that heat add our flour to make our tablespoons as you can see I’m just gonna whisk it around this is to um Cook Out the flour taste um we don’t want raw flour okay in our white sauce we’re also going to be putting in there some um Romano cheese that I’ve already grated From the Block if all you have is the canned stuff or parmesan or reggiano or whatever those you know whatever one you have in your refrigerator that is available that’s what you will use so I’m just gonna keep whisking this for another few seconds here and let it kind of cook out I’m going to add a little bit of milk which I’m going to measure about one of these cup bowls is 1 4 of a cup so this is coming to a nice little it’s cooking say the least so I add that start whisking very quickly because I don’t want them I want to be able to make this smooth so I added 1 4 of the regular milk now I’m gonna use some heavy cream okay shake it up a little bit there and while I do that because I don’t think it makes a difference and then we’re just gonna pour in two of these into it and then we’re just gonna simmer it to let it reduce and thicken up and then we’re going to add our cheese to it so I’m just slicing it up and pretty decent you know spices I guess however you want to state that now in a restaurant you use a fork to do this but oh well we’re not in a restaurant we’re at my house so this is let me show you that’s the inside of it Can I taste this yep it’s mine okay so you can see the mushroom and the uh bread and like I said a little bit of spinach I didn’t realize that so usually in a restaurant they would take the ends off at least they always did in my restaurant I’ve never realize how much people touch your food do you believe me when you go to a sit-down restaurant and catch your food probably more than you would like okay so we have our sauce I have a fork I don’t have a spoon but that’s okay and we’re just gonna drizzle some of the sauce over the top and take that one off because it just doesn’t look as perfect and then we’ll be right back in a moment and the sauce tastes very good we’ll be right back in one moment I see the finished place we have our rice with vegetables uh just peas and carrots and then we have some sweet corn with some herbs and seasoning on it and then we have our our stuffed chicken uh wrapped with the prosciutto which originally was going to be the ham but that didn’t work out so anyways now I’m gonna give it a try so hang on it’s good I’d say that’s a success all right guys just because I’m cooking for one or two people doesn’t mean I have to eat a microwave dinner it didn’t take that long to prepare it’s very simple give it a try let me know if you want the recipe sorry I’m still chewing don’t forget to subscribe if you are not already too bright thumbs up and a comment and everybody live love and eat bye