Recipe - Chicken With Ham And Cheese

6 Chicken breast halves;
skinned and boned
6 ounce Swiss cheese; cut or sliced up
6 sl (thin) ham
One fourth cup Flour
1/3 cup Butter
One half cup Water
2 tablespoon Instant chicken bouillon
1/3 cup White wine
1 cn (3oz) cut or sliced up mushrooms;
drained
2 tablespoon Flour
One half cup Water

Preheat oven to 350ø. Place chicken breasts, boned side up, on a cutting
board and pound chicken lightly with a mallet to make One fourth 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 One fourth cup flour. Heat butter in skillet and brown
chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine
One half 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 1One fourth hours at 350ø or until tender.
Transfer chicken to warm serving platter. Blend 2 tablespoons flour with
One half 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.