INGREDIENTS3 whole boneless skinless chicken breasts
6 slices Swiss cheese
6-8 slices ham (finely chopped)
2-4 tbsp butter or margarine
¼ tsp nutmeg
¼ tsp pepper
1 envelope Lipton Onion Soup Mix
1 pint (2 cups) ½ and ½ or light cream
¼ cup hot water
½ cup of Italian bread crumbs
DIRECTIONS
Half each chicken breast lengthwise and pound to ¼ inch thickness. Sprinkle the ham with the pepper. Top each breast with a slice of cheese and equal amounts of the peppered ham. Roll up the chicken and secure with toothpicks. Use a little of the light cream to wet the chicken and then roll in the Italian bread crumbs.
In a large skillet, melt 2 tbsp of butter/margarine and brown chicken over medium heat, being sure to roll to all sides, until brown (not to high of heat or the butter will blacken--this is what the extra 2 tbsps of butter is for, just incase). In the meantime, combine the hot water and onion soup mix together first, then add cream and nutmeg. Pour mixture over chicken and bring just to boiling point. Reduce heat, cover and simmer, basting occasionally for 20-25 minutes. Serve with noodles or roasted potatoes.
© Crackerberries 2009
