Rolled Chicken Breast

• 6 small chicken breasts, boned and skinned
• 6 thin slices ham
• 6 oz. Swiss cheese, cut in 6 sticks
• 6 water chestnuts
• 1/4 c. flour
• 2 Tbsp. butter
• 1/2 c. water
• 1 tsp. chicken base
• 1 (3 oz.) can sliced, sauteed mushrooms
• 1/3 c. Sauterne
• 2 Tbsp. flour
• 1/2 c. cold water

1. Place chicken on board.
2. Pound lightly to make cutlets.
3. Salt or season.
4. Place ham slice, cheese stick or two and chestnut on each cutlet.
5. Tuck in sides and roll up.
6. Skewer.
7. Coat in flour (1/4 cup) and brown in butter.
8. Remove to baking pan.
9. In same skillet, combine 1/2 cup water, chicken base, mushrooms and wine. Simmer; deglaze.
10. Pour over chicken in baking pan.
11. Cover and bake at 350u0b0 for 1 to 1 1/4 hours.
12. Blend 2 tablespoons flour and 1/2 cup water.
13. Add to gravy in baking pan.
14. Cook until thick.
15. Pour over chicken.
16. Place on serving plate.

chicken breasts, thin slices ham, swiss cheese, water, flour, butter, water, chicken base, mushrooms, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736869 (may not work)