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6 chicken breasts, boned and skinned
Salt to taste
1-6 oz pkg sliced Swiss cheese
6 thin slice ham
2 tbsp butter
1 tsp instant chicken bouillon
1-3 oz can sliced mushrooms
1/3 c. sauterne
Toasted almonds

Place chicken breasts, boned side up, on cutting board. Pound chicked lightly with wooden mallet to make 1/4 inch thick cutlets, working from center out; sprinkle with salt. Place cheese slice and ham slice on each piece of chicken; tuck in sides and roll up, pressing to seal well. Coat with 1/4 cup flour. Heat butter in skillet; brown chicken in butter. Remove to 9x13 baking pan. Combine 1/2 cup water, bouillon, mushrooms, and saute in same skillet; heat, stiring to remove crusty bits from skillet. Pour over chicken; cover. Bake in preheated 350 degree oven for 60 to 75 minutes or until tender; transfer to warm serving platter. Blend 2 tbsp flour with 1/2 cup water; stir into liquid in baking pan. Cook, stirring, until thickened. Pour small amount over chicken; garnish with almonds. Pour remaining gravy into sauceboat; serve with chicken. Yield: 6 servings.