Heartland Cooks - Damarcus' Chicken Napoleon

Published: Dec. 4, 2015 at 3:59 PM CST|Updated: Dec. 4, 2015 at 4:07 PM CST
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CAPE GIRARDEAU, MO (KFVS) - Southeast Missouri State University student Damarcus Pryor's passion for cooking goes back a long time. He cooked for his three older brothers starting at a young age and his skill in the kitchen has only grown over time. Now as a college student he's whipping up French fare for others. Damarcus cooked his Chicken Napoleon for students, faculty and community members at SEMO's Baptist Student Center a couple months ago. He made 150 servings of the steamed chicken dish that he says is fancy, but really simple and easy to clean up.


  • Parchment paper
  • Chicken breasts
  • Hollandaise sauce
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • Parsley
  • Broccoli
  • Sliced button mushrooms
  • Shredded Havarti cheese
  • 8-10 cloves of garlic


Preheat oven to 425. Fill a large flat metal pan with water and add garlic cloves. Place on bottom rack of the oven to steam.

Slice whole chicken breasts in half lengthwise. Lay out a piece of parchment paper for each piece of chicken breast. Smear at least a tablespoon of Hollandaise sauce in the middle of each piece of Parchment paper in an oval shape, roughly the length of your sliced chicken breast.

Lay each chicken strip onto the Hollandaise sauce. Sprinkle salt, pepper, garlic powder, onion powder, and paprika to taste on each chicken strip.

Stack three or more sliced mushrooms and three or more broccoli sprigs on top of each seasoned chicken strip. Top with shredded Havarti cheese.  

Fold both sides of the parchment paper over the chicken width wise and lengthwise and then roll up the remaining paper. The wrapping should resemble a burrito.

Place each wrapped Napoleon on a cookie sheet and place in the oven to steam for 15-20 minutes or until chicken reaches an internal cooking temperature of 165 degrees and is no longer pink in the center.

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