Ham and Mushroom Stuffed Chicken

• 4 boneless skinless chicken breasts
• 2 slices thin deli ham (like for sandwiches)
• 2 ounces fresh mushrooms
• 1 can chicken broth
• 1 tablespoon sherry wine
• 1 teaspoon cornstarch
• 1 tablespoon soya sauce
• 1 teaspoon sesame oil

1. Make a split in each chicken breast to form a pocket.
2. Pound each breast between layers of plastic wrap to flatten.
3. Mince the ham and the mushrooms and mix well.
4. Oil a baking dish with the sesame oil and place the chicken pieces in it, turning once so that there is a little oil on each side of the chicken.
5. Fill the chicken pockets with the ham mixture.
6. Press edges closed.
7. Mix the chicken broth and sherry and pour over chicken.
8. Cover with tinfoil and bake at 350F for 30 minutes (or until chicken is done).
9. Mix the cornflour and soya sauce until smooth.
10. Remove the chicken from the pan and keep warm.
11. Place the pan juices and the soya mixture in a pan and bring to a boil, stirring until thickened to a gravy-like texture.
12. Serve the chicken with the gravy poured over it.

chicken breasts, ham, mushrooms, chicken broth, sherry wine, cornstarch, soya sauce, sesame oil

Taken from www.food.com/recipe/ham-and-mushroom-stuffed-chicken-39133 (may not work)