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Rolled Chicken Breasts

Holiday.Cook's picture
  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)
  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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