Chicken Breasts Stuffed with Ham and Cheese

This is my son’s favorite and I make it for him every year on his birthday.

6 large boneless,

skinless chicken breast halves

1 teaspoon salt

6 thin slices deli ham

1 (8-ounce) block Swiss cheese,

cut into 6 pieces

½ cup all-purpose flour

¼ cup butter

½ cup water

1 chicken bouillon cube

1 (3-ounce) can sliced mushrooms, drained

cup white wine (or chicken broth)

½ cup slivered almonds, toasted

Gravy:

2 tablespoons all-purpose flour

½ cup water

Reserved pan drippings

Preheat the oven to 350 degrees. Grease a 13 x 9-inch baking dish and set aside. Cover the chicken breasts with plastic wrap and pound to flatten into ¼-inch thickness. Remove the plastic wrap and sprinkle the chicken breasts with salt. Arrange the ham and cheese slices on each piece of chicken. Roll up like a jellyroll. Secure with string or toothpicks if necessary. Place ½ cup flour in a shallow dish and roll each piece of chicken in the flour to coat.

In a large skillet melt the butter, add the chicken, and brown. Transfer the chicken to the prepared baking dish. Retain the pan drippings for the gravy. In the same skillet add the water, bouillon cube, mushrooms, and wine or broth, stirring well until the bouillon cube is dissolved. Pour over the chicken. Bake covered in aluminum foil for 1 hour. Arrange the chicken on a serving platter. Cover to keep warm. Remove strings or toothpicks if used.

To make the gravy: In a small saucepan blend the flour with the water and add the reserved pan drippings. Cook until thickened, stirring constantly.

To serve: Pour the gravy over the chicken. Garnish with the toasted almonds.

Makes 6 servings.