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chicken breasts salt thin Swiss cheese flour margarine fresh mushrooms yellow onion water chicken bouillon parsley chives heavy cream
Viewed: 36 - Published at: 8 years agoIngredients
- 4 chicken breasts, boned and skinned
- salt and pepper to taste
- 4 thin slices boiled ham (3-inch square)
- 2 oz. Swiss cheese
- 4 Tbsp. flour
- 3 Tbsp. margarine, divided
- 1/4 lb. fresh mushrooms, sliced
- 1 medium yellow onion, chopped
- 3/4 c. water
- 2 tsp. chicken bouillon (or 2 cubes)
- 1 Tbsp. chopped parsley
- 1 tsp. chopped chives
- 1/2 c. heavy cream
Method
- Flatten each chicken breast.
- Spread breast on a sheet of wax paper and cover with another sheet.
- Using a mallet or edge of saucer, pound each breast until flat, about 1/4-inch thick.
- Do not tear chicken.
- Sprinkle with salt and pepper.
- Top each with a slice of ham.
- Cut cheese into 4 bars.
- Place a bar of cheese at one short end of each ham.
- 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 string and wooden toothpicks.
