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, .

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