Rolled Chicken Breast Au Gratin:

• 6 boneless, skinless chicken breast
• 6 prosciutto slices
• 8 oz Gruyere, grated and divided
• 4 oz butter
• 1 cup cherry liquor
• 1-cup port
• 1-cup heavy whipping cream
• 2 eggs, beaten
• 1 ts salt, or to taste
• 1 ts white pepper, or to taste
• 1-cup flour
• 1-1/2 breadcrumbs

1. Preheat oven to 400 F
2. Marinate chicken breast in cherry liquor for 30. Remove chicken from marinade, pat dry and reserve marinade.
3. Pound chicken to an even 1.4-inch thickness.
4. Cover each chicken breast with 1 prosciutto slice and some Gruyere. Roll them up holding them with a toothpick.
5. Pour flour, 1/2 ts salt and 1/2 ts pepper on a zip lock bag, add chicken, shake covering them with flour. Remove from bag.
6. Dip chicken into eggs and then cover them with breadcrumbs.
7. Melt butter in a saute pan and cook chicken until golden.
8. Then put chicken on a baking pan, pour port over and bake for 20 minutes, basting occasionally.
9. Remove chicken breast from pan and add reserved marinade, deglazing the pan's bottom.
10. Transfer sauce to a saucepan, add heavy cream, mix well and season to taste.
11. Put chicken back on the pan, pour sauce over it, sprinkle with the rest of the Gruyere and bake foe an additional 10 minutes or until golden.

chicken breast, gruyere, butter, cherry liquor, port, heavy whipping cream, eggs, salt, white pepper, flour, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/rolled-chicken-breast-au-gratin-50002247 (may not work)