I made this dish for a family dinner party and really had to wing it since I lost the original recipe. I think it actually came out better than expected, and I got lots of compliments from some pretty picky eaters. Serve with prosciutto-wrapped asparagus and a fine white wine to impress your guests.
• 6 slices Swiss cheese
• 6 thick slices ham, cubed
• 1/4 cup flour
• 2 tsps Thyme
• 6 tablespoons butter
• 1 cup white wine
• 6 cups chicken broth
• 1 chicken bullion cube
• 1 cup heavy cream
• 1/4 cub bread crumbs
• 1tsp salt & pepper
Roll up chicken fillets stuffed with ham & cheese;
secure with toothpicks. Mix flour, salt, pepper &
Thyme; coat chicken. Mix wine, chicken broth, bullion
& cream; set aside. Brown chicken in butter;
transfer to baking pan. Add wine sauce & bread
crumbs and bake at 375˚ for 20 mins.
Serves: 4-6