Yield: 4 servings
|10 ounces||Pkg frozen long-grain and wild rice|
|2||Whole chicken breasts (1 1/2 pounds total)|
|Skinned, bined, split in halves lengthwise|
|2||Thin slices fuly cooked ham, halved crosswise|
|½ cup||Shredded Swiss cheese (2 ounces)|
|1 cup||Sliced fresh mushrooms|
|1 tablespoon||Margarine or butter|
|2 tablespoons||All-purpose flour|
|1 teaspoon||Instant chicken bouillon granules|
|¾ teaspoon||Dried tarragon, crushed|
|1 cup||Light cream or milk|
|2 tablespoons||Dry white wine|
Prepare the rice according to the package directions.
Meanwhile, rinse chicken and pat dry. Place one piece of chicken, boned side up, between 2 pieces of clear plsstic wrap. Work from the center out to the edges and lightly pound with a meat mallet to form a rectangle about ¼ inch thick. Remove plastic wrap. Repeat with the other chicken pieces.
Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of chicken. Fold in bottom edge and sides, then roll as for jelly roll and secure with wooden picks as necessary Arrange the chicken rolls, seam side down, in an 8 x 8 x 2-inch microwave-safe bakinf dish. Cover with vented clear plastic wrap.
Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a half turn after 3 minutes and turning chicken rolls so the center portion is moved to the outside. Cover and keep warm.
For The Sauce:
Cook the mushrooms in margarine on HIGH in a 1-quart covered microwave-safe casserole until tender,about 2 to 2½ minutes. Stir inthe flour, bouillon granules and tarragon; add the cream. Cook, uncovered, on HIGH for 3 to 4 minutes or until thickened and bubbly, stirring after each minute. Cook on high 30 seconds. Stir in the wine.
Serve the chicken and sauce over hot cooked rice.
Makes 4 servings.
Posted by Fred Peters.