| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves; skinned and boned |
| 6 |
oz |
Swiss cheese; sliced |
| 6 |
sl |
(thin) ham |
| 1/4 |
c |
Flour |
| 1/3 |
c |
Butter |
| 1/2 |
c |
Water |
| 2 |
tb |
Instant chicken bouillon |
| 1/3 |
c |
White wine |
| 1 |
cn |
(3-oz) sliced mushrooms; drained |
| 2 |
tb |
Flour |
| 1/2 |
c |
Water |
INSTRUCTIONS
Preheat oven to 350°. Place chicken breasts, boned side up, on a cutting
board and pound chicken lightly with a mallet to make 1/4 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 1/4 cup flour. Heat butter in skillet and brown
chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine
1/2 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 1-1/4 hours at 350° or until tender.
Transfer chicken to warm serving platter. Blend 2 tablespoons flour with
1/2 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.
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