You are here: HomeSouthern ComfortsSunday BrunchChicken Rochambeau

This is one of the favorites from our Sunday Brunches.  The combination of the two sauces, the bacon and Chicken Rochambeauchicken hits the palate just right.  

If you are not a big fan of Canadian Bacon you can use some good ham or even really good thick sliced pepper bacon.

Serve this with a nice crisp white wine.

Recipe By     : Sitara
Serving Size  : 4    Preparation Time :1:00
Categories    : New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Poultry

  Amount      Measure       Ingredient -- Preparation Method
   --------          ------------      --------------------------------
   4                 medium        boned and skinned chicken breasts
  16               slices            Canadian bacon
   4                    English muffins
                        Mushroom Sauce (see sauce recipes)
                        Bearnaise Sauce (see sauce recipes)

1.   Lightly pound chicken breasts until a fairly even thickness.
2.  Season breasts liberally with a good Cajun/Creole seasoning like Tony Chacheries.
3.  Roll breasts in flour and saute in oil and butter till done but are still juicy.   Set aside.
4.  Saute Canadian bacon till brown but not crispy.
5.  Toast English muffin and butter lightly
6.  Place two slices of Canadian on each half of English Muffin.
7.  Put mushroom sauce over Canadian bacon.
8.  Place Chicken breast on top of mushroom sauce.
9   Top all with Bearnaise Sauce.

This is a great dish to use up leftovers around the Holidays too.   You can use nice thick roast turkey slices in place of the chicken and you can use up your baked ham in place of the Canadian Bacon.   It's an elegant and delicious way to make something different out of those leftovers and your family will think you just came up with something new!