herbed salt or refined salt, powdered white pepper, garlic powder and onion powder
4 slices of cooked ham
4-5 tbsps. of cooking oil
2 tbsps. of flour
1/2 c. of cream
1 c. of chicken broth
1/2 c. of crumbled cheddar cheese
1/2 c. of softened cream cheese
chopped parlsey
wooden toothpicks
Instructions
Cook the pasta according to package directions. Drain and transfer to a large bowl. Add 1/4 c. of butter, salt, pepper and some chopped parsley. Toss until the butter melts and each piece of pasta is covered with butter. Debone the chicken breasts. Split each breast into half by slicing the meat without cutting all the way through to make it larger and thinner. Season with herbed salt or a mixture of refined salt, powdered white pepper, garlic powder and onion powder. Chill for at least 15 minutes.
Lay each piece of chicken breast and top with a slice of ham. Roll and secure with wooden toothpicks. Melt 1/4 c. of butter and 4-5 tbsps. of cooking oil in a saucepan. When hot, cook the rolled chicken breasts until the outside is lightly browned. Roll and turn the chicken breasts as you cook for even browning. Remove the chicken breasts with a slotted spoon and drain on paper towels.
Prepare the sauce. Melt the remaining 1/4 c. of butter in a saucepan. Add the flour all at once, stirring continuously. Cook for a few minutes to remove the floury taste. Pour in the chicken broth, a little at a time, stirring continuously. When all the broth has been poured in, add the cheeses and the cream. Cook just until the cheeses melt and the cream is heated through. Turn off the heat and season with salt and pepper. If seasoned chicken broth is used, skip this step.
Remove the toothpicks from the cooked chicken breasts. Cut into half inch slices. Arrange on individual plates with a liberal portion of buttered pasta on the side. Pour the creamy cheese sauce around the chicken. Serve at once.
Originally Submitted
5/16/2011
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