Rolled Chicken Breasts Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| 3 large chicken breasts, boned, skinned, and halved or 6 small chicken breasts, boned and skinned | ||
| 6 thin slices boiled ham | ||
| 6 ounces natural Swiss cheese, cut in 6 sticks | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| 1 teaspoon chicken-flavor gravy base | ||
| Sliced mushrooms | 1 3 Ounce, drained | |
| 1/3 cup sauterne | ||
| All purpose flour | 2 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| Toasted sliced almonds | ||
Directions
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 as for jelly roll, pressing to seal well.
Skewer or tie securely.
Coat rolls with the 1/4 cup flour; brown in the butter.
Remove chicken to 11 x 7 x 1 1/2-inch baking pan.
In same skillet, combine first 1/2 cup water, the gravy base, mushrooms, and wine.
Heat, stirring to incorporate any crusty bits from skillet.
Pour mixture over chicken in baking pan.
Cover and bake in 350° oven for 1 to 1 1/4 hours, or till tender.
Transfer chicken to warm serving platter.
Blend the 2 tablespoons flour with the 1/2 cup cold water.
Add to gravy in baking pan.
Cook and stir till thickened.
Pour a little gravy over chicken; garnish with toasted sliced almonds.
Pass a bowl of the remaining gravy.
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 as for jelly roll, pressing to seal well.
Skewer or tie securely.
Coat rolls with the 1/4 cup flour; brown in the butter.
Remove chicken to 11 x 7 x 1 1/2-inch baking pan.
In same skillet, combine first 1/2 cup water, the gravy base, mushrooms, and wine.
Heat, stirring to incorporate any crusty bits from skillet.
Pour mixture over chicken in baking pan.
Cover and bake in 350° oven for 1 to 1 1/4 hours, or till tender.
Transfer chicken to warm serving platter.
Blend the 2 tablespoons flour with the 1/2 cup cold water.
Add to gravy in baking pan.
Cook and stir till thickened.
Pour a little gravy over chicken; garnish with toasted sliced almonds.
Pass a bowl of the remaining gravy.
Chef
