Chicken with ham and cheese
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast halves; skinned and boned | |
| 6 | ounces | Swiss cheese; sliced |
| 6 | slices | (thin) ham |
| ¼ | cup | Flour |
| ⅓ | cup | Butter |
| ½ | cup | Water |
| 2 | tablespoons | Instant chicken bouillon |
| ⅓ | cup | White wine |
| 1 | can | (3-oz) sliced mushrooms; drained |
| 2 | tablespoons | Flour |
| ½ | cup | Water |
Directions
Preheat oven to 350ø. Place chicken breasts, boned side up, on a cutting board and pound chicken lightly with a mallet to make ¼ inch thick cutlets, working from the center out. Place a slice of cheese and ham on each piece of chicken. Tuck in sides, roll and fasten well with wooden toothpicks. Coat with ¼ cup flour. Heat butter in skillet and brown chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine ½ cup water, bouillon, mushrooms and wine in the same skillet. Heat and stir to remove crusty bits from skillet. Remove toothpicks from chicken and pour sauce over chicken. Bake for 1 to 1-¼ hours at 350ø or until tender.
Transfer chicken to warm serving platter. Blend 2 tablespoons flour with ½ cup water. Stir into drippings from pan. Cook on top of stove, stirring until thick. Pour over chicken and serve. Yield: 6 servings.
DARYL NEWCOMB
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .