Chicken Saltimbocca

• 2 chicken breasts, boned and skinned (1 1/2 lb. total)
• 4 thin slices Prosciutto
• 4 slices Gruyere or Swiss cheese
• 1 small tomato, peeled, seeded and chopped
• 1/4 c. margarine or butter
• 1 c. sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/2 c. milk
• 1/2 c. sour cream or plain yogurt
• 2 Tbsp. all-purpose flour
• 1/4 tsp. paprika
• 1/8 tsp. ground nutmeg
• 2 c. hot cooked noodles
• 1/8 tsp. salt
• 1/8 tsp. pepper

1. Pound chicken lightly to form 1/8-inch thick rectangles, bone side facing up.
2. Place 1 piece of Prosciutto on chicken piece, folding if too long.
3. Place 1 slice of cheese atop Prosciutto, closer to one edge.
4. Top with some tomato.
5. Fold in long sides of chicken and roll up jelly roll style, starting from edge with cheese.
6. Secure with wooden toothpicks.

chicken breasts, gruyere, tomato, margarine, mushrooms, garlic, milk, sour cream, flour, paprika, ground nutmeg, noodles, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322117 (may not work)