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Name: Rolled Chicken Breasts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 3 Oz. Can Sliced Mushrooms; Toasted Sliced Almonds; 1/4 c Flour; 6 sm Chicken Breast Halves; boned; 6 Thin Slices Boiled Ham; 1/2 c Cold water; 1 ts Chicken Gravy Base; 2 tb Butter or margarine; 1/2 c Water; 1/3 c Sauterne Wine; 6 oz Swiss Cheese; cut in six; 2 tb Flour

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INGREDIENTS

1 3 Oz. Can Sliced Mushrooms
Toasted Sliced Almonds
1/4 c Flour
6 sm Chicken Breast Halves; boned
6 Thin Slices Boiled Ham
1/2 c Cold water
1 ts Chicken Gravy Base
2 tb Butter or margarine
1/2 c Water
1/3 c Sauterne Wine
6 oz Swiss Cheese; cut in six
2 tb Flour
SAUCE

Servings

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 untill 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 till thickened. Pour a little sauce over chicken; garnish with toasted almonds. Pass remaining sauce. Makes 6 servings Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. Thomas J. Mewbourne Posted to MC-Recipe Digest V1 #821 by Bill Spalding on Oct 01, 1997

NOTES

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Rolled Chicken Breasts

1 3 Oz. Can Sliced Mushrooms
 Toasted Sliced Almonds
1/4 c Flour
6 sm Chicken Breast Halves; boned
6 Thin Slices Boiled Ham
1/2 c Cold water
1 ts Chicken Gravy Base
2 tb Butter or margarine
1/2 c Water
1/3 c Sauterne Wine
6 oz Swiss Cheese; cut in six
2 tb Flour
 SAUCE

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  untill 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  till thickened. Pour a little sauce over chicken; garnish with toasted  almonds. Pass remaining sauce.    Makes 6 servings    Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974    billspa@icanect.net    Recipe by: Mrs. Thomas J. Mewbourne    Posted to MC-Recipe Digest V1 #821 by Bill Spalding <billspa@icanect.net>  on Oct 01, 1997

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 6 Servings

Calories: 147
Calories from Fat: 105 (71%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2.7g
Cholesterol 8.2mg		3 %
Sodium 3.3mg		0 %
Potassium 70.8mg		2 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 7.5g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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