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3 tablespoons butter salt and white pepper Croutons (below) 6 thin slices Virginia Ham watercress Madeira Sauce (below)
Preheat oven to 400 degrees. Trim the chicken breasts attractively. Melt the butter in a heavy ovenproof casserole with a lid. Add the chicken breasts, tucking the edges under if necessary. Cook the breasts over medium heat for 1 minute. Turn the breasts over and cook for 1 minute. Sprinkle the chicken breasts with salt and white pepper. Cover with a piece of buttered waxed paper. Put the lid on the casserole. Bake at 400 for 6 minutes or until the chicken breasts are firm to the touch. Place a crouton on each of 6 warmed plates. Place a slice of Virginia Ham on each crouton. Top with a chicken breast. Garnish with watercress. Serve with Madeira Sauce.
Croutons 6 slices slightly stale bread 2 tablespoons butter, divided 2 tablespoons vegetable oil, divided
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