Rolled Chicken Breast

Name: Rolled Chicken Breast
Ingredients: 6 small chicken breasts, boned and skinned; 6 thin slices ham; 6 oz. Swiss cheese, cut in 6 sticks; 6 water chestnuts; 1/4 c. flour; 2 Tbsp. butter; 1/2 c. water; 1 tsp. chicken base; 1 (3 oz.) can sliced, sauteed mushrooms; 1/3 c. Sauterne; 2 Tbsp. flour; 1/2 c. cold water

12 ingredients

16 steps

Ingredients

6 small chicken breasts, boned and skinned
6 thin slices ham
6 oz. Swiss cheese, cut in 6 sticks
6 water chestnuts
1/4 c. flour
2 Tbsp. butter
1/2 c. water
1 tsp. chicken base
1 (3 oz.) can sliced, sauteed mushrooms
1/3 c. Sauterne
2 Tbsp. flour
1/2 c. cold water

Directions

1

Place chicken on board.
2

Pound lightly to make cutlets.
3

Salt or season.
4

Place ham slice, cheese stick or two and chestnut on each cutlet.
5

Tuck in sides and roll up.
6

Skewer.
7

Coat in flour (1/4 cup) and brown in butter.
8

Remove to baking pan.
9

In same skillet, combine 1/2 cup water, chicken base, mushrooms and wine. Simmer; deglaze.
10

Pour over chicken in baking pan.
11

Cover and bake at 350° for 1 to 1 1/4 hours.
12

Blend 2 tablespoons flour and 1/2 cup water.
13

Add to gravy in baking pan.
14

Cook until thick.
15

Pour over chicken.
16

Place on serving plate.