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1
Rinse chicken breasts with cool water.
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2
Slightly pound chicken if they are too thick.
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3
(The ideal thickness is about 3/8 inch.
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4
).
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5
Cut cheese and ham slices to the appropriate size and fit in the middle of the chicken breast (using the non-smooth side).
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6
Leave about 1/2 inch of space from the edges of the breast.
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7
Fold edges of chicken over top the ham and cheese and secure thoroughly with toothpicks.
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8
(Tip: use as many toothpicks as necessary to securely hold chicken together without exposing the ham and cheese filling.
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9
).
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10
Thoroughly mix together all the ingredients for the breading in a medium size bowl and set aside.
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11
Prepare another (small) bowl with the 1/2 cup of milk and set aside.
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12
Using a medium sized skillet (that has a lid), completely melt 1 tablespoon of butter using medium heat, and then add the oil (either vegetable or canola).
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13
Turn the skillet temperature to a medium-high setting, and allow a few minutes to raise the temperature.
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14
Individually take each filled chicken breast and submerge in the milk and then transfer to the breading mixture.
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15
Throughly coat each side of the breast carefully without unsecuring the chicken breast.
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16
Lightly shake off excess breading and carefully place each breast in skillet.
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17
Cook about 3-4 (or more if needed) minutes per side until golden brown.
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18
(Tip: If chicken is browning fast you may want to reduce the temperature.
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19
We want to make sure that the chicken is cooking on the inside as well.
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20
).
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21
Remove golden brown chicken breasts from skillet and place on a plate on top of a few paper towels to absorb excess oil.
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22
Turn off heat to skillet.
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23
Drain oil from skillet into an appropriate container (ex.
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24
ceramic bowl; refrain from using metal, it will get extremly hot) to cool.
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25
Wash skillet off to use again.
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26
Using the skillet, completely melt 1 tablespoon butter over medium heat.
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27
Mix together 1 cup dry white wine and 1 1/2 tablespoons of chicken bouillon (powder) using a wire whisk, and pour into skillet with the melted butter.
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28
Turn the setting to high, for the skillet, to heat until it starts to boil.
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29
Place the golden brown chicken breasts back into the skillet, cover, reduce heat to medium-low, and cook for 20 minutes.
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30
Mix together the ingredients for the sauce in a small bowl and set aside until chicken breasts are finished cooking.
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31
When 20 minutes has passed, remove the chicken breasts from the skillet and place on a serving platter.
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32
(Leave liquid in the skillet).
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33
Turn heat setting to medium-high and add the sauce mixture, stirring continuously.
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34
Heat until thickened, which takes a few minutes.
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35
(Tip: If sauce is not thick enough for you, mix together some cornstarch and water together in a small bowl, using a wire whisk, and apply the mixture sparingly to the sauce mixture in the skillet.
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36
).
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37
Turn heat off and spoon sauce over top of the chicken breasts.
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38
Top with parsley flakes and garnish with kale on the sides to decorate the dish.
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39
ENJOY!
