| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Poultry | 6 | Servings |
INGREDIENTS
| 6 | Boneless; skinless chicken breast halves | |
| 6 | sl | Deli ham |
| 6 | sl | Swiss cheese |
| 1/2 | c | Flour (up to) |
| 4 | tb | Butter |
| 5 | Fresh mushrooms; thinly sliced (I use more because I really like them) | |
| 1 | c | Water |
| 2 | Chicken bouillion cubes | |
| 2/3 | c | White wine |
| 4 | tb | Flour |
INSTRUCTIONS
From: Rebecca Hessler <rhessler@ULTRANET.COM> Date: Fri, 5 Jul 1996 22:23:23 -0400 by Aunt Evie Pound chicken with the flat edge of a mallet until 1/4 inch thick. Place a slice of ham and cheese on each breast and encase by rolling and tucking chicken around them. Secure with toothpicks. (I use a lot of toothpicks and then remove some after browning) Coat breasts in flour and brown in a skillet with butter. Remove and place in a baking dish. In the same skillet, add and heat water, bouillion cubes and mushrooms. Stir in wine and heat. Pour over chicken. Bake at 350F for 1 to 1 1/2 hours. Make a gravy from the juices and the 4 T. flour Once browned in the skillet, the chicken can be refrigerated - adjust baking time appropriately. EAT-L Digest 4 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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