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Add a photoServings: 6
Ingredients
- 6 x Chicken breast halves, skinned and boned
- 6 ounce Swiss cheese, sliced
- 6 slc (thin) ham
- 1/4 c. Flour
- 1/3 c. Butter
- 1/2 c. Water
- 2 Tbsp. Instant chicken bouillon
- 1/3 c. White wine
- 1 can (3-ounce) sliced mushrooms, liquid removed
- 2 Tbsp. Flour
- 1/2 c. Water
Directions
- Preheat oven to 350 . Place chicken breasts, boned side up, on a cutting board and lb. 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 c. flour. Heat butter in skillet and brown chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine 1/2 c. 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 hrs at 350 or possibly till tender.
- Transfer chicken to hot serving platter. Blend 2 Tbsp. flour with 1/2 c. water. Stir into drippings from pan. Cook on top of stove, stirring till thick. Pour over chicken and serve.
- Yield: 6 servings.
- DARYL NEWCOMB
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 165 | 57% |
| Total Fat 18.79g | 23% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.01g | |
| Cholesterol 80mg | 27% |
| Sodium 175mg | 7% |
| Potassium 168mg | 5% |
| Total Carbs 7.87g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 19.32g | 31% |
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