Title: Rolled Chicken Breasts
Categories: Fowl Blank
Yield: 6 Servings

6	sm	Chicken breast halves; boned and skinned
6		Thin slices boiled ham
6	oz	Swiss cheese; cut in six sticks
1/4	c	Flour
2	tb	Butter or margarine
1/2	c	Water
1	ts	Chicken gravy base
1		3 oz. can sliced mushrooms
1/3	c	Sauterne wine
2	tb	Flour
1/2	c	Cold water
		Toasted sliced almonds

FOR THE CHICKEN BREASTS:

Place chicken pieces, boned side up, on cutting board. Working from center out, pound chicken lightly with wooden mallet to make cutlets about ¬ inch thick. Sprinkle with salt. Place a ham slice and a cheese stick on each cutlet. Tuck in sides of each, and roll up s for a jelly roll, pressing to seal well. (Sometimes necessary to use less cheese to get to seal well; otherwise, all the cheese melts and runs out. ) Skewer or tie securely. Coat rolls in flour; brown in the butter or margarine. Remove chicken to 11 x 7 x 1«-inch baking pan.

FOR THE SAUCE:

In same skillet, combine water, the gravy base, mushrooms, and wine. Heat, stirring to incorporate any crusty bits from the skillet. Pour mixture over chicken in baking pan. Cover and bake at 350ø for approximately 1 hour or untill tender. Transfer chicken to warm serving platter. Blend the 2 tbs. flour with « cup cold water. Add to sauce in baking pan. Cook and stir till thickened. Pour a little sauce over chicken; garnish with toasted almonds. Pass remaining sauce.

Makes 6 servings

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #6

Recipe by: Mrs. Thomas J. Mewbourne

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