Recipe - Rolled Chicken Breasts

6 small Chicken Breast Halves; boned
and skinned
6 Thin Slices Boiled Ham
6 ounce Swiss Cheese; cut in six
sticks
One fourth cup Flour
2 tablespoon Butter Or Margarine

SAUCE
One half cup Water
1 teaspoon Chicken Gravy Base
1 3 Oz. Can Sliced Mushrooms
1/3 cup Sauterne Wine
2 tablespoon Flour
One half cup Cold Water
Toasted Sliced Almonds

FOR THE CHICKEN BREASTS:

Place chicken pieces, boned side up, on cutting board. Working from center
out, pound chicken lightly with wooden mallet to make cutlets about 1/4
inch thick. Sprinkle with salt. Place a ham slice and a cheese stick on
each cutlet. Tuck in sides of each, and roll up s for a jelly roll,
pressing to seal well. (Sometimes necessary to use less cheese to get to
seal well; otherwise, all the cheese melts and runs out.) Skewer or tie
securely. Coat rolls in flour; brown in the butter or margarine. Remove
chicken to 11 x 7 x 1 1/2inch baking pan.

FOR THE SAUCE:

In same skillet, combine water, the gravy base, mushrooms, and wine. Heat,
stirring to incorporate any crusty bits from the skillet. Pour mixture over
chicken in baking pan. Cover and bake at 350° for approximately 1 hour or
untill tender. Transfer chicken to warm serving platter. Blend the 2 tbs.
flour with One half cup cold water. Add to sauce in baking pan. Cook and stir
till thickened. Pour a little sauce over chicken; garnish with toasted
almonds. Pass remaining sauce.

Makes 6 servings

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. Thomas J. Mewbourne

Posted to MCRecipe Digest V1 #821 by Bill Spalding billspa@icanect.net
on Oct 01, 1997