8 thin slices of cooked ham (4 if using the breasts)

8 slices Swiss cheese. (4 if using the breasts)

1 recipe of white wine sauce (see below)

Wash the chicken in cold water, and pat dry with paper towels. Pound the chicken as flat as you can between two sheets of plastic wrap or waxed paper. You can use a rolling pin if you don’t have a meat hammer. Season the chicken lightly with salt and fresh ground black pepper. Lay a slice of ham on the chicken. Then a slice of cheese on the ham. Roll into a compact roll using toothpicks to secure.  Grill the rolls, turning frequently until done. Place in an ovenproof serving dish, remove the toothpicks, and put a whole slice of cheese on each of the breasts (half slice on each of the thighs). Pop into a 350F oven until the cheese melts, just a couple of minutes. Ladle on a portion of the white wine sauce. Sprinkle with just a tad of chopped parsley.

 

White Wine Sauce

 

6 T. butter

1 tsp. chicken bouillon granules

½ C. dry white wine

1 T. cornstarch

1 C. heavy cream (whipping cream)

 

Melt the butter in a skillet and add the bouillon. When the bouillon browns just a little add the wine and bring to a simmer. Let simmer 6 or 7 minutes; this will cook out the alcohol. Mix the cornstarch in the cream and add to the simmering wine. Stir until it thickens.

 

Yield:

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