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Chicken Breasts À LA Parisienne

Chicken breasts rolled with ham, coated in breadcrumbs, baked, served with a cream mushroom sauce over parsley rice.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,172 recipes mention both. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken Breasts À LA Parisienne

Oven375°F
Time30 minutes

Ingredients

Directions

Prepare the chicken

  1. Place chicken, cut side up, between pieces of wax paper or plastic wrap.

  2. Beat each piece with flat side of meat mallet until thin, forming about a 4-inch square.

  3. Place a ham slice on each piece of chicken.

  4. Roll up each piece as for a jelly roll.

  5. Brush each roll well with butter.

  6. Roll each in mixture of bread crumbs, salt, and pepper.

  7. Place rolls in a buttered shallow baking pan.

Bake and make the sauce

  1. Bake at 375°F for 30 minutes.

  2. Meanwhile, combine soup, sour cream, and wine.

  3. Heat the mixture thoroughly.

  4. Combine rice and parsley.

  5. Toss lightly.

Serve

  1. Serve chicken rolls on beds of parsley rice and top with sauce.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Ham + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Mushroom + winetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Forms the lean protein wrapper that cooks through in the oven while staying tender when pounded thin.
Butter
Adds fat that helps the crumb coating brown and keeps the chicken moist.
Bread crumbs
Form a crisp, golden coating on the outside of the rolls as they bake.
Cream of mushroom soup
Provides the savory base of the sauce that tops the chicken and rice.
Sour cream
Adds richness and a mild tang that gives the sauce a smooth, creamy texture.
Cooked rice
Absorbs the flavor of the chicken broth and forms a soft bed under the chicken rolls.

The step that matters

Rolling and pounding the chicken. Chicken pounded to an even thickness cooks at the same rate throughout. Uneven pieces can leave thick parts undercooked or thin parts dry, and tight rolls keep the ham and filling secure while baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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