Stuffed Chicken Breasts

• 3 large chicken breasts, skinned, split and boned
• 6 sticks Swiss cheese (3 x 1/2 x 1/2-inch)
• 6 slices smoked ham (3 x 4-inch)
• 1/4 c. flour
• 1 tsp. salt
• 2 Tbsp. butter or margarine
• 1/2 c. white wine (dry)
• 1 chicken bouillon cube, crushed
• paprika
• 1/2 c. half and half
• 1 c. peas, cooked and drained

1. Put each chicken breast, bone side down, on wax paper.
2. Pound with mallet to flatten to 1/4-inch thickness.
3. Put a ham slice and cheese stick on each piece of chicken.
4. Fold edges over cheese to cover completely.
5. Roll up tightly and secure with wooden pick or string.
6. Coat chicken with flour seasoned with salt (and pepper to taste).
7. Brown in 2 tablespoons of butter in 10-inch skillet. Sprinkle chicken with remaining flour.
8. Add wine and chicken bouillon cube to skillet.
9. Heat, stirring, until bouillon is dissolved.
10. Cover skillet and simmer until chicken is tender (20 minutes).
11. Remove chicken from skillet; sprinkle with paprika and keep warm.
12. Add half and half to pan drippings.
13. Cook, stirring, until sauce thickens.
14. Blend in peas.
15. Spoon sauce over chicken. Serve with rice.

chicken breasts, swiss cheese, ham, flour, salt, butter, white wine, chicken bouillon cube, paprika, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453059 (may not work)