Title: Chicken with Ham and Cheese
Categories: Poultry
Yield: 6 Servings

6 Chicken breast halves;
-skinned and boned
6 oz Swiss cheese; sliced
6 sl (thin) ham
1/4 c Flour
1/3 c Butter
1/2 c Water
2 tb Instant chicken bouillon
1/3 c White wine
1 cn (3-oz) sliced mushrooms;
-drained
2 tb Flour
1/2 c Water

Preheat oven to 350ø. Place chicken breasts, boned side up, on a cutting
board and pound chicken lightly with a mallet to make 1/4 inch thick
cutlets, working from the center out. Place a slice of cheese and ham on
each piece of chicken. Tuck in sides, roll and fasten well with wooden
toothpicks. Coat with 1/4 cup flour. Heat butter in skillet and brown
chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine
1/2 cup water, bouillon, mushrooms and wine in the same skillet. Heat and
stir to remove crusty bits from skillet. Remove toothpicks from chicken and
pour sauce over chicken. Bake for 1 to 1-1/4 hours at 350ø or until tender.
Transfer chicken to warm serving platter. Blend 2 tablespoons flour with
1/2 cup water. Stir into drippings from pan. Cook on top of stove, stirring
until thick. Pour over chicken and serve. Yield: 6 servings.

DARYL NEWCOMB

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.