Chicken Fantasia

• 6 small boneless, skinless chicken breasts
• 6 thin slices ham
• 2 Tbsp. butter or margarine
• 2/3 c. water
• 1/2 c. apricot preserves
• 2 Tbsp. vinegar
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 18 3/4 oz. can pineapple tidbits
• 2 Tbsp. cornstarch

1. Pound chicken lightly to make cutlets 1/4-inch thick.
2. Place a slice of ham on each cutlet; tuck in sides and roll up jelly roll fashion.
3. Skewer or tie.
4. In large skillet, slowly brown chicken in butter.
5. Stir in water, preserves, vinegar, salt and dry mustard. Cook uncovered for 20 minutes.
6. Drain pineapple, reserving syrup. Blend cornstarch and reserved syrup.
7. Stir cornstarch mixture and pineapple into sauce in skillet; cook uncovered for 15 minutes until chicken is tender.
8. Turn chicken rolls once.

chicken breasts, thin slices ham, butter, water, apricot preserves, vinegar, salt, dry mustard, pineapple, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029211 (may not work)