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Chicken Breasts With
Alabam Sauce
Recipe By : Jake & Jean Jenkin's
Stuffing:
8 each chicken breasts, boned, skinned, and -- pounded flat
1/2 cup sharp cheddar cheese -- cubed
1/2 cup Swiss cheese -- cubed
1/2 cup ham -- cubed
1/4 cup green onions -- chopped
8 ounces cream cheese
1/8 teaspoon garlic powder
1 sprinkle celery seed
1 pinch thyme
slivered almonds and/or mushrooms -- optional
Coating for Chicken:
1/3 cup Parmesan cheese -- grated
1 cup bran flakes cereal -- crushed
2 each eggs beaten -- in a shallow bowl
3/4 cup flour -- in a flat bottom bowl or plate
Alabam Sauce:
1/2 medium onion
4 Tablespoons margarine or oil
3 Tablespoons flour
1/2 teaspoon salt
pepper -- to taste
1/2 teaspoon paprika
1 cup chicken stock
1/2 cup light cream
2 Tablespoons pimentos
Stuffing:
If you like you can also add slivered almonds and/or mushrooms.
Mix all the ingredients from the cheeses in a medium bowl and set aside.
Coating for Chicken:
Lay pounded chicken breast on a plate. Place about 2 Tablespoons of cheese filling on chicken and roll up chicken. Roll the chicken in the egg, then roll in flour and roll it back in the egg and then roll in the crumbs and cheese mixture. Repeat this process with the remainder of the chicken. Arrange the breast in the oven in somewhat of a pinwheel style. Place a 12' Dutch oven over 10 hot coals arranged in a circle. Place 14 coals on the lid of the oven and cook for 20-25 minutes. Lift lid and pour Alabam sauce over chicken, see recipe. Take coals off oven and let chicken sit in oven 5 minutes before serving.
Alabam Sauce:
Saute onions in the oil until they clear. Add flour and continue to cook for one to two minutes. Add spices. Drizzle chicken stock into flour and oil stirring constantly so lumps don't form. Add cream and pimentos and heat to almost boiling. Pour over chicken before serving
Phil Haws
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