Blackhawk Chicken Recipes

Steps:

• Wrap each slice of Gruyere in a slice of prosciutto.
• Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
• Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
• Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
• Refrigerate at least 1 hour.
• Brown breasts carefully on both sides in butter, then arrange on a heat proof platter and finish cooking in oven at 350 degrees for 10 minutes or until fork thender.
• Do not allow them to dry out.
• Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.
• Simmer until thickened.
• Add salt and pepper to taste.
• Pour sauce over chicken just before serving.

Steps:

• In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
• Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
• Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.