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Rolled Chicken Breasts Recipe

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This recipe for Rolled Chicken Breasts, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Horn
Added: Monday, June 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. fresh mushrooms, sliced
7 tablespoons butter
6 small chicken breasts, skinned and boned
6 thin slices of ham
6 slices Swiss cheese
6 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon veg. oil
1 cup chicken stock
1/4 cup dry white wine
Dash of Tabasco
1/4 cup slivered almonds

Directions:
Directions:
In a small pan, saute mushrooms in 1 tbsp. butter. Set aside. Pound chicken breasts until they are about 1/4 inch thick. Place a slice of ham and a slice of Swiss cheese on each piece of chicken. Roll each breast and secure with toothpicks. Mix flour, 1/4 tsp. salt, and 1/4 tsp. pepper. Coat rolled chicken breasts in flour. Reserve this seasoned flour. In a large skillet, heat 4 tbsp. butter and oil and brown each chicken roll. Place in a greased 2-quart casserole, arranging in 1 layer.

Discard remaining butter and oil from the skillet and add 2 tbsp. butter. When melted, add 2 tbsp. of the seasoned flour and cook over medium heat, stirring constantly until light brown. slowly add heated chicken stock stirring until smooth. Add wine, salt, pepper, Tabasco, and sauteed mushrooms. Simmer over low heat for 5 minutes. Pour over chicken, cover and bake for 30 minutes at 350. On a greased cookie sheet, bake almonds 10-15 minutes at 350 until toasted. When ready to serve, garnish with almonds.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a great recipe I have been using for years. You can omit the almonds. Recipe is from The Junior League of New Orleans cookbook.

 

 

 

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