Rolled Chicken Breasts
|Chicken breasts||3 Large, large one boned, skinned, and halved (Or 6 Smalls)|
|Thin boiled ham slices||6|
|Natural swiss cheese||6 Ounce, cut in 6 sticks|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken gravy base||1 Teaspoon|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Sauterene||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||2 Tablespoon|
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.
Sprinkle with salt.
Place a ham slice and a cheese stick on each cutlet.
Tuck in sides of each, and roll up as for jelly roll, pressing to seal well.
Skewer or tie securely.
Coat rolls with the 1/4 cup flour; brown in the butter.
Remove chicken to 11 x 7 x 1 1/2-inch baking pan.
In same skillet, combine first 1/2 cup water, the gravy base, mushrooms, and wine.
Heat, stirring to incorporate any crusty bits from skillet.
Pour mixture over chicken in baking pan.
Cover and bake in 350° oven for 1 to 1 1/4 hours, or till tender.
Transfer chicken to warm serving platter.
Blend the 2 tablespoons flour with the 1/2 cup cold water.
Add to gravy in baking pan.
Cook and stir till thickened.
Pour a little gravy over chicken; garnish with toasted sliced almonds.
Pass a bowl of the remaining gravy.