Yield: 6 servings
|1||Whole chicken breast (about 1 pound), halved, boned & skinned|
|(I use already deboned chicken breast fillets, 4/pkg)|
|1 pack||Of sliced jack cheese|
|1 pack||Of sliced ham|
|Salt, pepper & ground nutmeg|
|4 larges||To 6 lg mushrooms, sliced|
|2 tablespoons||Cream Sherry (this is niggardly; I use *more*)|
Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about ¼" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick.
Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-½ minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.
Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-½ to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. SOURCE: Sunset Microwave Cookbook