EASY CHICKEN CORDON BLEU
3 large boneless chicken breasts, pounded flat to 1/2" thick *** thin sliced smoked ham *** brick of swiss cheese *** flour *** butter and/or oil *** 1 tsp chicken bouillon *** small can of mushrooms, drained or 4 oz. fresh mushrooms, sliced and sauteed *** 1/2 cup white wine *** toasted sliced almonds
After pounding the breasts flat, cut each in half. On each half at wide end, layer several slices of ham and a 1/2" x 1/2" x 4" stick of cheese. Roll up carefully and secure with several toothpicks. After all are rolled up, melt butter in large skillet on medium heat. Roll breast rolls in flour, season with salt & pepper, and brown lightly, removing and placing into sprayed 9" x 13" pan. Add oil to pan bits to make about 1 TBSP, then add 1-1/2 TBSP flour to make roux. Stir and cook slightly, then add chicken base, wine, mushrooms with liquid(or 1/2 cup water if using fresh 'rooms). Add toasted almonds and stir till slightly thicken sauce is achieved. Pour over chicken breasts, cover and bake in 350 degree for 1 hour...serve with a rice side dish.
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