Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Whole chicken breasts --
Skinned boned
6 sm Slices ham
6 sm Slices swiss cheese
1/4 c Flour
1/4 c Grated parmesan cheese
1 ts Salt
1/2 ts Powdered sage
1/4 ts Pepper
1/3 c Salad oil
10 1/2 oz Can condensed cream of
Chicken soup
1/2 c Dry white wine

Cut each boned chicken breast in half; pound until thin between two
sheets of waxed paper or foil. Place slice of ham and cheese on each
piece of chicken. Roll up and tuck ends in; secure with small skewer
or toothpick. Dip chicken rolls into mixture of flour, Parmesan
cheese, salt, sage, and pepper. Save any leftover flour mixture.
Chill chicken for at least one hour. In large skillet or pot with
browning unit, heat oil and saute chicken on all sides. Place
browned chicken in slow-cooking pot; add soup mixed with wine. Cover
and cook on low for 4 to 5 hours. Turn control to high. Thicken with
leftover flour dissolved in a small amount of water. Cook on high for
10 minutes. Serve with hot rice.

Recipe By :

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

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