Rolled Chicken Breasts

• 3 large chicken breasts, boned, skinned and halved
• 6 thin slices boiled ham
• 6 oz. natural Swiss cheese, cut in 6 sticks
• 1/4 c. all-purpose flour
• 2 Tbsp. butter or margarine
• 1/2 c. water
• 1 tsp. chicken flavor gravy base
• 1 (3 oz.) can broiled mushrooms, drained and sliced
• 1/3 c. Sauterne
• 2 Tbsp. flour
• 1/2 c. cold water
• toasted almonds, sliced

1. Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about 1/4 inch thick.
2. Sprinkle with salt.
3. Place a ham slice and a cheese stick on each cutlet.
4. Tuck in sides of each and roll up as for jelly roll, pressing to seal well.
5. Skewer or tie securely.
6. Coat rolls with the 1/4 cup of flour; brown in the butter or margarine.
7. Remove chicken to a 7 x 11 x 1 1/2-inch baking pan.

chicken breasts, thin, natural swiss cheese, allpurpose, butter, water, chicken flavor, mushrooms, flour, cold water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239537 (may not work)