| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Poultry, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts — |
|
|
Skinned & boned |
| 6 |
sm |
Slices ham |
| 6 |
sm |
Slices swiss cheese |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Powdered sage |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Salad oil |
| 10 1/2 |
oz |
Can condensed cream of |
|
|
Chicken soup |
| 1/2 |
c |
Dry white wine |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
Cut each boned chicken breast in half; pound until thin between two sheets
of waxed paper or foil. Place slice of ham and cheese on each piece of
chicken. Roll up and tuck ends in; secure with small skewer or toothpick.
Dip chicken rolls into mixture of flour, Parmesan cheese, salt, sage, and
pepper. Save any leftover flour mixture. Chill chicken for at least one
hour. In large skillet or pot with browning unit, heat oil and saute
chicken on all sides. Place browned chicken in slow-cooking pot; add soup
mixed with wine. Cover and cook on low for 4 to 5 hours. Turn control to
high. Thicken with leftover flour dissolved in a small amount of water.
Cook on high for 10 minutes. Serve with hot rice.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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