Chicken Jacqueline

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CHICKEN JACQUELINE

INGREDIENTS:

1/2 stick butter                                            1 lb. mushrooms, sliced
2 tablespoons dry white wine                    6 chicken breast halves, skinned, bone and pounded 1/8 inch thick
1 garlic clove, minced                                Fresh ground black pepper corns (Tellicherry)
Kosher or Sea Salt - to taste                    1/2 cup all-purpose flour
3 oz. Monterey Jack Cheese, cut into 6 sticks about 3 x 3/8 x 1/2 inches     
3 oz. Swiss cheese, cut into 6 sticks about 3 x 3/8 x 1/2 inches
1 stick butter, cut into 6 sticks abut 3 x 3/8 x 1/2 inches                    
2 eggs, lightly beaten                                 1 cup fine cracker meal (Ritz) Used two tubes of Ritz Crackers
Oil for deep fat frying                                  Béarnaise  Sauce open hyperlink for additional information

Melt butter over medium high heat, add mushrooms and wine; sauté until mushrooms are tender and all the juices have evaporated  about 5 minutes.  Remove from heat and set aside.  Season chicken breast with garlic, salt and pepper.  Spoon mushroom mixture in center of each chicken breast, dividing evenly.  Top mushrooms with 1 stick each of Monterey Jack cheese, Swiss cheese and frozen butter.   Fold chicken breast in half to enclose fillings, pressing edges together to seal.  Roll in flour, dip in egg to coat well, then roll in cracker meal, covering completely.   Refrigerate at least 30 minutes, or freeze for 10 minutes.  Heat oil to 400 degrees and deep fat fry for 5 minutes until golden brown.  Drain on paper towel or a cake cooling rack with paper towels below; transfer to baking sheet or Pyrex type oven proof dish and bake at 450 degrees for 15 minutes.  Serve immediately with Béarnaise Sauce.  This Chicken Jacqueline recipe (not the Béarnaise Sauce recipe) from an unknown chef on a cruise ship.  This recipe is a little labor intensive and in the ball park of Chicken Cordon Bleu.

YIELD:  6 servings

Above Chicken Jacqueline prepared on 09-21-13 and was off the chain.  My bride and I like this recipe more than the Chicken Cordon Bleu.  The flavor was much more intense and I believe the deep frying the chicken first and then baking it off in the oven is the key to this excellent cuisine.   Served with stuffed bell peppershoney glazed carrots and home made garlic butter bread.   The chicken breast stuffed with the sautéed mushrooms, chopped garlic, cheese and butter wedges and drizzled with Béarnaise sauce  takes chicken to the next level for sure!  The chicken was crispy on the outside,  yet moist, juicy and succulent inside with the cheeses still somewhat solidified and delicious with all the flavors complementing one another to the maximum! 

The chicken breasts that I purchased was very, very large and I didn't pound them to 1/8 inch thickness but more like 1/4 of an inch, therefore  I had to cheat on two of them and used butchers twine to hold the edges in place.  I was surprised that the cheese blocks aka sticks did not melt and run out of the chicken at the edges.  I guess the double coating of flour and crushed Ritz crackers "sealed the deal".  You can also use wooden toothpicks to hold the edges of the chicken together if desired.

Web published recipe on 07-18-12 and I believe I first saw this recipe in a local Church Cookbook in the 1990s or at some type Anson County fall event that was selling cookbooks.   There is a similar recipe on www.cooks.com.

Click on thumbnail sequence pixs below for a larger screen view:

I left a few sequence pixs out since I was a little discombobulated with three dishes going on at the same time trying to coordinate the oven usage......really need two ovens but our kitchen is maxed out already......grin if you must!
 

Béarnaise Sauce

INGREDIENTS:

3 egg yokes
1 1/2 sticks (6 ozs.) clarified
butter
1 shallot, chopped
1 tablespoon tarragon, chopped
1 tablespoon freshly ground black peppercorns, crushed
(Tellicherry)
2 fl. oz. white wine vinegar
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
1 tablespoon tarragon, chopped for garnish
Water as needed

Place vinegar, black peppercorns, tarragon and shallots in a small sauce pan and boil reducing down to about 2 tablespoons.  Remove from heat and strain mixture through a sieve into a metal bowl that will fit your double boiler and allow to cool down a couple minutes.  Add egg yokes to the vinegar mixture and using a double boiler, whisk the egg mixture until fluffy and continue whisking until the mixture thickens.  Once mixture has thickened, remove from the double boiler and add a small amount of the clarified butter and whisk until thoroughly incorporated and continue adding the clarified butter and whish until all the clarified butter is incorporated.  If the sauce is too thick add a few drops of water to thin it as needed while adding and whisking in the clarified butter.  When all the clarified butter is incorporated into the egg mixture, add one tablespoon of tarragon and season with salt and cayenne pepper to taste.  Place in a serving dish and serve while still hot.  This sauce is great with chicken and steak.  Below Béarnaise cooked on 03-28-09 and served over a Chateaubriand steak.   "Beautimous" tasting stuff.

Personally, I cannot taste any difference between the Béarnaise sauce made above versus the Knorr brand dry packaged mix of which you add whole milk and butter and it certainly is a lot easier to make when you need some in a hurry!

Web published by Bill aka Mickey Porter 03-28-09 with updated pixs uploaded on 09-21-13.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.

Romans 10:9 “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.”

Open this link of Bible Verses About Salvation, King James Version Bible (KJV).

Hebrews 4:12 “For the word of God is quick, and powerful, and sharper than any two edged sword, piercing even to the dividing asunder of soul and spirit, and of the joints and marrow, and is a discerner of the thoughts and intents of the heart.”

Romans 6:23 “For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.”

Romans 3:23 “For all have sinned, and come short of the glory of God;”

Micah 6:8 “He hath shewed thee, O man, what is good; and what doth the LORD require of thee, but to do justly, and to love mercy, and to walk humbly with thy God?”

Philippians 4:13 "I can do all things through Christ which strengtheneth me."

IN GOD WE TRUST - GOD BLESS AMERICA - "FOR GOD SO LOVED THE WORLD, THAT HE GAVE HIS ONLY BEGOTTEN SON, THAT WHOSOEVER BELIEVETH IN HIM SHOULD NOT PERISH, BUT HAVE EVERLASTING LIFE"   JOHN 3:16 KJV 

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