Name: Chicken Breast Supreme
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/8 c Onion, grated; 1/4 ts Garlic powder; Toothpicks; 4 Large boneless chicken; 1/2 ts Salt; 1/4 ts Black pepper; 2 tb olive oil; 2 tb Butter; 4 Slices of baby swiss cheese; 8 Spears of asparagus; tb 2 or 3 sour cream; 4 oz Mushroom or mushroom pieces; 4 Thin slices of deli ham

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INGREDIENTS

1/8 c Onion, grated
1/4 ts Garlic powder
Toothpicks
4 Large boneless chicken
1/2 ts Salt
1/4 ts Black pepper
2 tb olive oil
2 tb Butter
4 Slices of baby swiss cheese
8 Spears of asparagus
tb 2 or 3 sour cream
4 oz Mushroom or mushroom pieces
4 Thin slices of deli ham

Servings

INSTRUCTIONS

Place chicken breasts halves between sheets of wax paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tbs of olive oil in large skillet. Cook chicken over high heat for 4 minutes on each side. Don not cook longer or they will be over-cooked and dry. Transfer to baking pan. Prepare asparagus. In a small pan, cook in water until tender. Drain. To assemble, place one piece of ham on each chicken breast and top with one slice of baby swiss cheese and two spears of asparagus. Fold breast over and close with toothpick. Bake at 350 degrees for 15 to 20 minutes. For sauce, saute onions and mushrooms in skillet in remaining butter and 1 teaspoon olive oil until onions are clear. Add sour cream and garlic powder. Heat until warm, stirring constantly. Pour sauce over chicken and serve immediately. Recipe by Sue Thatcher; as published in the Cedar Rapids Gazette 19Nov94 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998

NOTES

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Chicken Breast Supreme

1/8 c Onion, grated 
1/4 ts Garlic powder 
  Toothpicks 
4  Large boneless chicken 
1/2 ts Salt 
1/4 ts Black pepper 
2 tb olive oil 
2 tb Butter 
4  Slices of baby swiss cheese 
8  Spears of asparagus 
 tb 2 or 3 sour cream 
4 oz Mushroom or mushroom pieces 
4  Thin slices of deli ham

Place chicken breasts halves between sheets of wax paper or plastic wrap.  Pound slightly with mallet.  Sprinkle with salt and pepper. Heat 1 tbs of  olive oil in large skillet.  Cook chicken over high heat for 4 minutes on  each side.  Don not cook longer or they will be over-cooked and dry.  Transfer to baking pan. Prepare asparagus. In a small pan, cook in water  until tender. Drain. To assemble, place one piece of ham on each chicken  breast and top with one slice of baby swiss cheese and two spears of  asparagus. Fold breast over and close with toothpick. Bake at 350 degrees  for 15 to 20 minutes. For sauce, saute onions and mushrooms in skillet in  remaining butter and 1 teaspoon olive oil until onions are clear. Add sour  cream and garlic powder. Heat until warm, stirring constantly. Pour sauce  over chicken and serve immediately.    Recipe by Sue Thatcher; as published in the Cedar Rapids Gazette 19Nov94    Posted to MM-Recipes Digest  by q591b4@ilos.net on Oct 26, 1998

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 4 Servings

Calories: 69
Calories from Fat: 67 (97%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.4g
Cholesterol 15.3mg		5 %
Sodium 41.3mg		1 %
Potassium 14.7mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.5g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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