Stuffed Chicken Breast Savannah

• 4 whole chicken breasts, skinned, halved and boned
• 4 thin slices boiled ham, cut in half
• 4 slices Swiss cheese, cut in half
• 1/2 c. all-purpose flour, divided
• 1 egg, slightly beaten
• 2/3 c. fine dry bread crumbs
• 1/2 c. plus 2 Tbsp. melted oleo
• 1/2 c. cooking wine
• 1/4 c. finely chopped onions
• 1/2 tsp. salt
• 1 c. milk
• 1 c. half and half
• hot cooked rice or noodles

1. Flatten chicken breasts with meat mallet. Place a slice of ham and cheese on each breast. Roll up and secure with toothpicks. Dredge each roll in 1/4 cup flour, dip in egg and coat with bread crumbs. Lightly brown in 1/4 cup butter; add wine. Simmer, covered, 20 minutes. Place rolls in shallow baking dish, reserve drippings. Saute onion in 6 tablespoons butter until tender; blend in 1/4 cup flour, salt and pepper. Gradually add milk and half and half, stirring constantly until smooth. Add reserved drippings; simmer until thickened. Pour sauce over rolls. Bake, uncovered, at 325u0b0 for 20 minutes. Garnish with parsley.
2. Serve over rice or noodles.

chicken breasts, thin, swiss cheese, allpurpose flour, egg, bread crumbs, oleo, cooking wine, onions, salt, milk, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1036965 (may not work)