Blackhawk Chicken

1. 1

   Wrap each slice of Gruyere in a slice of prosciutto.

2. 2

   Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.

3. 3

   Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.

4. 4

   Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.

5. 5

   Refrigerate at least 1 hour.

6. 6

   Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.

7. 7

   Do not allow them to dry out.

8. 8

   Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.

9. 9

   Simmer until thickened.

10. 10

    Add salt and pepper to taste.

11. 11

    Pour sauce over chicken just before serving.

* Per serving · 4 servings · Values may vary.