Flatten each chicken breast: spread the breasts on a sheet of plastic wrap or waxed paper. Cover with a second sheet. Using mallet or edge of a sauce, pound each breast until flat (1/4 inch thick). Sprinkle one side of cutlets with salt and pepper. Top each with a slice of ham. Cut cheese into 4 bars. Place one bar of cheese at one short end of each ham slice.
Fold long edges of cutlet over ends of bar of cheese. Then, starting at short end of cutlet, roll up, jelly-roll style. To hold each chicken roll together, fasten with a wooden toothpick. Measure flour onto a plate or sheet of plastic wrap or waxed paper. Lightly coat each chicken roll over with flour. In a large skillet, melt 2 Tbsp butter over medium heat. Add chicken rolls and brown on all sides. Remove from pan; set aside. Melt remaining Tbsp of butter in skillet. Add mushrooms and onion, saute til tender. Add water, chicken bouillon, parsley and bring to a boil. Return chicken rolls to sauce. Lower heat, cover skillet and simmer 30 minutes. Transfer chicken rolls from pan to serving platter, keep warm while finishing sauce. Bring sauce to boil. Stir in cream, lower heat, and simmer several minutes til sauce thickens slightly. Pour sauce over chicken rolls. Serve with rice. Serves 8
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 129 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 132.4mg||41 %|
|Sodium 418mg||14 %|
|Potassium 479.2mg||13 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.7g|
|Protein 41.9g||60 %|
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Calories per serving: 370
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