Recipe for Stuffed Chicken Breasts With Mushroom Sauce
Chicken, Poultry & Duck


    Stuffed Chicken Breasts with Mushroom Sauce


    8 chicken breast halves, boned and skinned
    4 (1 ounce) slices cooked ham, cut in half
    4 (1 ounce) slices Swiss cheese, cut in half
    1 egg, beaten
    2 teaspoons water
    1 cup seasoned dry breadcrumbs
    1/2 cup butter
    1 teaspoon Italian seasoning

    Mushroom Sauce
    1/2 pound fresh mushrooms, sliced
    1/4 cup onions, chopped
    3 tablespoons butter, melted
    3 tablespoons white wine (you can substitute
        chicken broth for the wine)
    1/2 cup milk
    10 3/4 ounce can cream of mushroom soup, undiluted

    Place each chicken breast half on a sheet of waxed paper, flatten to 1/4-inch thickness using a meat mallet or rolling pin.

    Place one piece of ham and one piece of cheese in center of each chicken piece. Roll up lengthwise and secure chicken with wooden icks or tie with butchers twine.

    Combine egg and water; dip each chicken breast in egg, and coat well with breadcrumbs.

    Melt butter in a large skillet; stir in Italian seasoning. Add chicken and cook over low heat 30 to 40 minutes, browning all sides.

    Serve with Mushroom Sauce.