Rolled Chicken Breasts

Recipe Ingredients

6		Chicken breast halves - boned and skinned (small)
6		Boiled ham
6 oz	170g	Swiss cheese - cut in six sticks
1/4 cup	15g / 0.5oz	Flour
2 tablespoons	30ml	Butter or margarine
		<sauce>
1/2 cup	118ml	Water
1 teaspoon	5ml	Chicken gravy base
1		Sliced mushrooms
1/3 cup	78ml	Sauterne wine
2 tablespoons	30ml	Flour
1/2 cup	118ml	Cold water
		Toasted sliced almonds

Recipe Instructions

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 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 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 1/2-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 350 for approximately 1 hour or until tender. Transfer chicken to warm serving platter. Blend the 2 tbs. flour with 1/2 cup cold water. Add to sauce in baking pan. Cook and stir until thickened. Pour a little sauce over chicken; garnish with toasted almonds. Pass remaining sauce.

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

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