Rolled Chicken Breast
- 3 large skinless, boneless chicken breast, halved
- 6 thin slices boiled ham
- 6 oz. natural Swiss cheese, cut in 6 sticks
- 1/4 c. + 2 Tbsp. all-purpose flour
- 2 Tbsp. butter or margarine
- 1 c. water, divided
- 1 tsp. chicken flavor gravy base
- 1 (3 oz.) can sliced mushrooms, drained
- sliced almonds, toasted
- Pound chicken pieces with mallet working from center out to about 1/4 inch thick. Sprinkle with salt. Place ham slice and cheese stick on each cutlet. Tuck in sides and roll. Skewer or tie with string. Coat rolls with flour. Brown in skillet with butter and set aside in a baking dish. In same skillet, combine 1/2 cup water, gravy base, and mushrooms. Heat, stir and incorporate any crusty chicken bits in skillet. Pour mix over chicken, cover and bake at 350u0b0 for 1 to 1 1/4 hours, until tender. Transfer chicken to warm platter. Add to remaining gravy by blending 2 tablespoons flour with 1/2 cup cold water. Cook and stir until thickened. Pour over chicken, garnish with toasted almonds.
skinless, thin, natural swiss cheese, butter, water, chicken flavor, mushrooms, almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=83049 (may not work)