Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Pkg frozen long-grain and -ounces)
-wild rice 1 c Sliced fresh mushrooms
2 Whole chicken breasts (1 1/2 1 tb Margarine or butter
-pounds total) 2 tb All-purpose flour
Skinned, bined, split in 1 ts Instant chicken bouillon
-halves lengthwise -granules
2 Thin slices fuly cooked ham, 3/4 ts Dried tarragon, crushed
-halved crosswise 1 c Light cream or milk
1/2 c Shredded Swiss cheese (2 2 tb Dry white wine

Prepare the rice according to the package directions.

Meanwhile, rinse chicken and pat dry. Place one piece of chicken,
boned side up, between 2 pieces of clear plsstic wrap. Work from the
center out to the edges and lightly pound with a meat mallet to form
a rectangle about 1/4 inch thick. Remove plastic wrap. Repeat with
the other chicken pieces.

Place 1 piece of the ham and 2 tablespoons of the cheese on each
piece of chicken. Fold in bottom edge and sides, then roll as for
jelly roll and secure with wooden picks as necessary Arrange the
chicken rolls, seam side down, in an 8 x 8 x 2-inch microwave-safe
bakinf dish. Cover with vented clear plastic wrap.

Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a
half turn after 3 minutes and turning chicken rolls so the center
portion is moved to the outside. Cover and keep warm.

For The Sauce:

Cook the mushrooms in margarine on HIGH in a 1-quart covered
microwave-safe casserole until tender,about 2 to 2 1/2 minutes. Stir
inthe flour, bouillon granules and tarragon; add the cream. Cook,
uncovered, on HIGH for 3 to 4 minutes or until thickened and bubbly,
stirring after each minute. Cook on high 30 seconds. Stir in the
wine.

Serve the chicken and sauce over hot cooked rice.

Makes 4 servings.

Posted by Fred Peters.

Browse by categories