Yield: 6 Servings
|6 \N||Boneless; skinless chicken breast halves|
|6 slices||Deli ham|
|6 slices||Swiss cheese|
|½ cup||Flour (up to)|
|5 \N||Fresh mushrooms; thinly sliced (I use more because I really like them)|
|2 \N||Chicken bouillion cubes|
|⅔ cup||White wine|
From: Rebecca Hessler <rhessler@...> Date: Fri, 5 Jul 1996 22:23:23 -0400 by Aunt Evie
Pound chicken with the flat edge of a mallet until ¼ inch thick. Place a slice of ham and cheese on each breast and encase by rolling and tucking chicken around them. Secure with toothpicks. (I use a lot of toothpicks and then remove some after browning) Coat breasts in flour and brown in a skillet with butter. Remove and place in a baking dish. In the same skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine and heat. Pour over chicken.
Bake at 350F for 1 to 1½ hours.
Make a gravy from the juices and the 4 T. flour Once browned in the skillet, the chicken can be refrigerated - adjust baking time appropriately.
EAT-L Digest 4 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .