Blackhawk Chicken

• 8 boneless skinless chicken breast halves
• 16 slices gruyere cheese, each 1 x 2 1/2 x 1/4 thick
• 16 slices prosciutto or 16 slices virginia ham
• seasoned flour
• 3 eggs, beaten
• 3 cups fine breadcrumbs
• 1/2 cup butter
• 6 tablespoons cognac
• 1 cup heavy cream

1. Wrap each slice of Gruyere in a slice of prosciutto.
2. Put boned breasts between 2 pieces of wax paper and pound them with the flat side of a cleaver or heavy knife.
3. Wrap each chicken breast piece securely around a ham packet, covering it completely, using toothpicks to secure, if you desire.
4. Dust with seasoned flour then dip in beaten egg and roll in fine bread crumbs.
5. Refrigerate at least 1 hour.
6. 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.
7. Do not allow them to dry out.
8. Into the pan in which they were browned, pour Cognac, ignite and when the flame dies down, add cream.
9. Simmer until thickened.
10. Add salt and pepper to taste.
11. Pour sauce over chicken just before serving.

chicken, gruyere cheese, virginia ham, flour, eggs, breadcrumbs, butter, cognac, heavy cream

Taken from www.food.com/recipe/blackhawk-chicken-71497 (may not work)