| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Fowl & game, To post |
6 |
Servings |
INGREDIENTS
| 6 |
sm |
Chicken Breast Halves; boned and skinned |
| 6 |
|
Thin Slices Boiled Ham |
| 6 |
oz |
Swiss Cheese; cut in six sticks |
| 1/4 |
c |
Flour |
| 2 |
tb |
Butter Or Margarine |
| 1/2 |
c |
Water |
| 1 |
ts |
Chicken Gravy Base |
| 1 |
|
3 Oz. Can Sliced Mushrooms |
| 1/3 |
c |
Sauterne Wine |
| 2 |
tb |
Flour |
| 1/2 |
c |
Cold Water |
|
|
Toasted Sliced Almonds |
INSTRUCTIONS
SAUCE
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 1/2-inch 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 1/2 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
[email protected]
Recipe by: Mrs. Thomas J. Mewbourne
Posted to MC-Recipe Digest V1 #821 by Bill Spalding <[email protected]>
on Oct 01, 1997
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