Ingredients:
4 skinless, boneless chicken breasts
4 slices Swiss cheese
4 slices cooked ham
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy cream
Directions:
Preheat oven to 350°F (175°C).
Pound the chicken breasts to an even thickness. Place a slice of cheese and ham on each, roll tightly, and secure with toothpicks.
In a small bowl, combine flour, salt, and pepper. Roll each chicken breast in the mixture, dip in beaten egg, then coat with breadcrumbs.
In a large skillet, melt butter over medium heat and cook chicken until browned on all sides. Transfer to a baking dish.
In the skillet, add wine and bouillon, stirring to dissolve. Pour over chicken, cover, and bake for 30 minutes.
Remove chicken from baking dish. Stir cornstarch and cream into the cooking juices in the skillet, cooking until thickened.
Pour sauce over chicken before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 450 kcal per serving | Servings: 4 servings