Another Cookbook That's a Real Winner!

Regular readers of my blog have figured out by now that my cookbook collection is not only large, but diverse.

This one, dating back to 1982, is smeared and dirty, from lots of use! This is the one I go to when company is coming and I really want to impress them.

These are recipes from restaurants all over the world, from grand hotels and family inns and local cafes collected from the pages of Bon Appetit magazine. It has a useful index in the back listing all the restaurants that were included, along with a recipe index. In short, I love this one!

This recipe was always a favorite with my dinner guests. Enjoy.

Chicken Queen Elizabeth

6 chicken breast halves, boned skinned and pounded thin seasoned with salt and pepper
6 teaspoons finely chopped fresh parsley
6 thin slices Swiss cheese
6 thin slices ham
1/4 cup melted butter
1 cup fresh breadcrumbs

Sauce:

1 1/2 cups canned whole tomatoes, partially drained
3/4 cup whipping cream
1 tablespoon dry white wine
1 teaspoon salt
1 teaspoon sugar
pinch of garlic powder
pinch of freshly ground pepper

apricot halves for garnish

Preheat oven to 325 degrees. Season chicken breasts with salt and pepper to taste. Top each with 1 teaspoon parsley, 1 slice of cheese and 1 slice of ham. Roll tightly. Brush with butter and sprinkle with half of the breadcrumbs.

Arrange compactly, crumbed side down in 6-inch square baking dish. Pour remaining butter over top and sprinkle with remaining breadcrumbs. Cover and bake 45 minutes. Remove cover and continue baking until top is golden brown, about 30 minutes. Set aside and keep warm while preparing sauce.

For sauce: Combine all ingredients in medium saucepan over medium-high heat and bring to boil. Reduce heat and simmer the sauce for 3 to 5 minutes.

On a platter covered with cooked rice, arrange chicken. Cover with sauce and garnish with apricots.