"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Golden Chicken Rolls Recipe

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This recipe for Golden Chicken Rolls, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Trail
Added: Friday, June 15, 2007


6 Chicken Breast, skinned, boned and split
12 Thin Slices boiled or based ham
12 Thin Slices Swiss Cheese
1/2 Cup Butter, melted
2 1/2 Cups Soft Bread Crumbs
1/4 Cup Grated Parmesan Cheese

1 Can Chream of Chichen Soup
1 4 oz can Sliced Mushrooms (undrained)
1/2 Cup Milk
2 Tbsp Chives
1 Cup Sour Cream
1/4 Cup Parsley

Flatten Chicken to about 7 1/2 x 6 pieces, using flat side of meat mallet or rolling pin. Plan 1 slice of ham and 1 slice of Swiss Cheese on each. Roll up like a jelly roll, folding in sides to hold in hamd and cheese. Dip each roll in melted butter, then in combined bread crubs and parmesan cheese. Cover and Refrigerate 1 hour.

45 minutes before serving. Arrange chicken in 15 1/2 x 10 1/2 jelly roll pan or shallow roasting pan. Bake at 350 for 40 minutes, or until golden brown.

Meanwhile, prepare Velvety Mushroom Sauce.
Cook over medium chicken soup, mushrooms, milk, chives, stirring occasionally, until mixture comes to a boil. Remove from heat. Stir some fo the hot mixture into 1 Cup Sour Cream. Then stir sour cream mixture back into hot mixture. Warm over low heat. Just before serving, stir in 1/4 cup chopped fresh parsley.

Personal Notes:
Personal Notes:
From my rafter / employee friend Matthew Clements. Brought this dish served with Ricotta from Nampa to Grandview after I had rolled and totaled company car. Great recovery food.




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