Chicken Breast Victoria Recipes

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CHICKEN VICTORIA



Chicken Victoria image

This is a delicious and "fancy" meals that is quite easy to make. It makes the best gravy for mashed potatoes which are a great side dish. Easy to serve more or fewer people by adding more chicken breasts.

Provided by mommy june

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 chicken breasts, opened flat
4 slices ham, cut for lunch meat or slightly thicker
4 slices bacon, raw
seasoning salt, I prefer Spike
8 ounces sour cream
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Preheat oven to 350 degrees.
  • Lay chicken breasts open on cutting board.
  • Sprinkle each breast with seasoning salt.
  • Lay one slice of ham on each chicken breast.
  • Roll each chicken breast the short way starting at the thickest end.
  • Roll one slice of bacon around each chicken/ham roll and secure in place with a toothpick.
  • Place the chicken rolls in a square baking dish.
  • Spoon on globs of sour cream and cream of chicken soup over the chicken rolls. Cover with tin foil.
  • Place in preheated oven and bake for 25-30 minutes, until chicken is cooked through.
  • Remove chicken from baking dish and place on serving platter. Cover to keep warm.
  • Stir sour cream and cream of chicken soup together to make gravy. Serve gravy with the chicken and for mashed potatoes.
  • Eating the bacon is optional. Some love it, others don't!
  • To make more servings, add one chicken roll (with ham and bacon) for each person. If serving more than six, double the amount of sour cream and cream of chicken soup to ensure enough gravy for mashed potatoes.

Nutrition Facts : Calories 602.6, Fat 44.8, SaturatedFat 17.8, Cholesterol 155.2, Sodium 1060.8, Carbohydrate 8.4, Sugar 0.5, Protein 39.9

CHICKEN BREAST VICTORIA RECIPE



Chicken Breast Victoria Recipe image

Provided by WisconsinMike

Number Of Ingredients 11

3/4 cup butter (Divided)
1 C. flour (divided)
2 C. whippping cream
4 boneless, skinless, chicken breasts
1/2 t. salt
1/4 t. pepper
1 C. sliced mushrooms
1 shallot, minced
8 oz. small shrimp, peeled and deveined
4 oz. crab meat
1/2 C. dry white wine

Steps:

  • In a large saucepan, melt 1/4 cup butter and stir in 1/4 c. flour to make a roux. In another pan, heat cream. slowly add cream to roux and stir over medium heat until sauce thickens. set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 C. butter in a 10-12 inch skillet, add chicken and saute until golden brown, about 4 minutes on each side. Remove chicken to serving plate and keep warm in a low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2-3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of a heavy cream soup. Pour sauce over chicken and serve.

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