Wrapped Chicken Breasts(With Cranberry Sauce)

• 3 chicken breasts, boned, skinned and split
• salt to taste
• 6 thin slices Swiss or Monterey Jack cheese
• French mustard
• 3 c. chicken broth
• 1/4 c. white wine
• 6 thin slices baked ham
• 1 pkg. Puff Pastry
• melted butter (not margarine)

1. Poach chicken in mixture of chicken broth, white wine and salt until fork-tender.
2. Remove chicken from broth.
3. Drain and set aside.
4. Roll out each strip of Puff Pastry until thin.
5. Brush each ham slice with mustard.
6. Wrap each half breast with a slice each of cheese and ham.
7. Wrap Puff Pastry around each breast, sealing edges with water.
8. Place on a buttered cookie sheet.
9. Brush each breast with melted butter.
10. Bake at 375u0b0 for 15 to 20 minutes until golden.
11. Serve with cranberry sauce.

chicken breasts, salt, thin slices swiss, chicken broth, white wine, ham, pastry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233062 (may not work)