Rolled Chicken Breasts In Wine Sauce

• 3 large chicken breasts, boned, skinned and halved
• 6 thin slices boiled ham
• 6 oz. Swiss cheese, cut in 6 strips
• 1/4 c. flour
• 2 Tbsp. butter
• 1/2 c. water
• 1 tsp. chicken bouillon
• 1 (3 oz.) can mushrooms, drained
• 1/3 c. white wine
• 2 Tbsp. flour
• 1/2 c. cold water
• toasted sliced almonds

1. Flatten chicken to 1/4-inch thick.
2. Place ham slice and cheese strip
3. on
4. each.
5. Tuck
6. intides
7. and roll up.
8. Skewer securely. Coat in the 1/4 cup flour and brown in butter.
9. Put chicken in
10. 9 x 13-inch baking pan.
11. In same skillet, combine 1/2
12. water, bouillon,
13. mushrooms
14. and
15. wine.
16. Heat
17. and
18. pour mixture over chicken.
19. Cover and bake at 350u0b0 for 1 1/4 hours. Transfer chicken
20. to warm platter.
21. Blend 2 tablespoons flour with 1/2
22. cup cold
23. water.
24. Add to gravy in baking pan.took and
25. stirtntil thickened.tour a little gravy over chicken, garnish
26. with toasted almonds.
27. Pass remaining gravy.
28. Serves 6.

chicken breasts, thin, swiss cheese, flour, butter, water, chicken bouillon, mushrooms, white wine, flour, cold water, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488492 (may not work)