For a time I lived in the lovely town of Greenville, Pennsylvania and one of my favorite restaurants was Rachel’s Roadhouse in nearby Mercer. Rachel’s had two amazing dishes that kept me coming back, one was their mouthwatering NY style pretzels served with hot fudge and the other was their Chicken Tiffany. This dish is described on the menu as, “A boneless, skinless chicken breast stuffed with cream cheese and cheddar cheese, rolled in special breadcrumbs and lightly deep-fried, atop hollandaise sauce.” What is not to love!
Fast forward to four years later and I am living in the bustling town of London, far from some of my favorite American dishes and restaurants. (No pity please – Luckily for me I have discovered plenty more tasty dishes in London as well!) One of the first dishes I began to desperately crave was the infamous Chicken Tiffany. It could be said that this dish is what started this blog in a way as this is what sparked my journey to try to recreate all the delicious dishes for which I so furiously yearned. And if I say so myself, the recipe was as good as the original! And it’s baked not fried!
If you happen to be near the town of Mercer, PA not far from the Grove City Outlets you should stop by for this dish, however, if you doubt you will be by that way this recipe should satisfy your tummy’s call. This recipe is great served with asparagus to compliment the hollandaise sauce or another healthy green vegetable to balance out the rich cheese.
Difficulty: Medium (Easy if you by pre-made hollandaise sauce)
Serves: As many as needed
Cooking time: 30 minutes
Variations: My husband isn’t a fan of cream cheese so I take a nice piece of deli ham and wrap it around the cheddar cheese to stuff the chicken. You could also make a cordon bleu with Swiss cheese and ham or Chicken Kiev and stuff with herby garlic butter.
Chicken breasts – (As many as you need, 1 per person will do)
Cheddar cheese – cubed into small pieces
Breadcrumbs (Store bought or homemade)
- InstructionsPreheat the over to 350 F or 160 C.
- Prep work is key to this recipe. Start by prepping your breadcrumbs. You can easily make some fresh bread crumbs by slicing 2-4 slices of bread into cubes. Bake on a cookie sheet on a low heat (100 C or 215 F) for about 10-15 minutes. Until bread is dried out. Then cut and crumble. Pour your breadcrumbs in a dish ready to roll your chicken in before it is dashed to the over.
- In another bowl, break open your egg and whisk with a fork until it is well mixed.
- Butterfly your chicken breasts and pound the chicken breasts with a mallet, or in my case a rolling pin to thin it out to make it easier for rolling. This is a great video (click here for video) showing you exactly how to do this.
- Place a few cubes of the cheddar cheese in the center of each piece of chicken and top with 2 tablespoon-sized scoops of cream cheese.
- Roll the chicken up trying to tuck in the end pieces as much as possible to that the cheese does not leak out as it melts while cooking.
- Dip the chicken in the bowl with the egg and make sure the chicken is completely coated.
- Then dip your chicken in your breadcrumbs, again making sure it is thoroughly coated.
- Place your rolled-up chicken on a baking sheet with the seam side down.
- Place in the center of the oven and cook for 30 minutes until the chicken is thoroughly cooked.
- While the chicken is cooking make your hollandaise sauce (see recipe her.
- Place a generous puddle of hollandaise sauce on the plate and place your chicken breast directly on it.
- Serve and enjoy!