Stuffed Chicken Breasts


Preheat oven to 350°. Place chicken breasts between pieces of waxed paper and gently flatten with a rolling pin. Remove top layer of waxed paper and season each chicken breast with salt and pepper. Place a slice of ham and one piece of cheese on each chicken breast and roll up tightly. Secure each roll with two or three toothpicks. Melt butter in a large skillet over medium heat. Add the chicken breasts and, turning carefully, brown on all sides. Remove browned chicken breasts to an ovenproof casserole and keep warm. Add chicken broth and wine to juices in pan, raise the heat and bring to a boil. Pour liquid over chicken, cover and bake for 40-45 minutes. When the chicken is cool enough to handle, remove toothpicks and place in serving bowl. Add cornstarch and water mixture to broth and heat until slightly thickened. Pour the thickened broth over the chicken and serve with steamed rice. 8 servings.