Yield: 1 servings
|2||Whole medium chicken breasts; (1 1/2 pounds|
|Skinned boned and halved lengthwise|
|4||Thin slices prosciutto|
|4 slices||Swiss cheese|
|Peeled seeded and chopped|
|1 cup||Sliced fresh mushrooms|
|2||Cloves garlic; minced|
|½ cup||Plain yogurt|
|2 tablespoons||All-purpose flour|
|1 dash||Paprika and ground nutmeg|
|Salt and pepper|
|2 cups||Cooked noodles|
Preheat oven to 375 degrees. Rinse chicken. Pat dry. Pound lightly between sheets of plastic wrap until 18 inches thick. Fit 1 slice prosciutto on each chicken piece. Place 1 slice of gruyere atop each prosciutto. Top each with chopped tomato. Fold in long sides of chicken and roll up jelly-roll style. Secure with toothpicks. Place rolls, seam side down, in glass baking dish. Bake until no longer pink. Rearrange after a few minutes. In a medium saucepan, melt 2 tablespoons butter. Add mushrooms, garlic. Cook until tender. Remove from heat. Stir in milk, yogurt, flour, paprika, nutmeg, salt and pepper. Cook until bubbly. To serve, transfer chicken rolls to platter with cooked noodles. Pour sauce over all. Serve warm.
Approximately 13 minutes.
Per serving (excluding unknown items): 4295 Calories; 233g Fat (50% calories from fat); 406g Protein; 125g Carbohydrate; 1143mg Cholesterol; 25979 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2104 Converted by MM_Buster v2.0l.