Chicken Duchess Recipe Video
Join Lauren and her mom to learn the secret family recipe for Chicken Duchess.
Ingredients
Boneless chicken breasts – 4 large
Mozzarella cheese – 8 ounces
Provolone cheese/ Swiss Cheese – 8 ounces
Cottage cheese – ½ cup
Parmesan cheese – 1 tablespoon
Flour – 1 ½ cup – reserve 4 tablespoons
Eggs – 2, reserve 1 egg yolk for filling
Cracker crumbs – 2 cups
Cooking oil – 4 tablespoon
Butter – 4 tablespoon
Garlic – 1 teaspoon, minced
Whole Milk/Half and Half – 2 Cups, reserve ½ 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.
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.
Chef
