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Stuffed Chicken




Source of Recipe


Cindy Renfrow-Favorite Recipes


Recipe Introduction


I made this the other night and it was FANTASTIC. You've got to try it. I served it to company (with the rice and peas) but I embellished a bit on Cindy's recipe by adding white cooking wine and the dijon mustard. SUPERB!Thanks Cindy, your family favorite is one of ours too!


Recipe Link: http://members.aol.com/renfrowcm/recipes.html

List of Ingredients




4 whole chicken breasts, boneless and cut in half
8 slices boiled ham
8 slices swiss cheese
2 cans cream of mushroom soup
2 pints sour cream

1 Tblsp. white cooking wine
2 Tblsp. dijon mustard

Recipe



Preheat the oven to 350 degrees F. Pound each piece of chicken with the flat side of a meat mallet. Place one slice of ham and one slice of cheese on each half-breast.
Spread a thin layer of dijon mustard on the ham. Roll up the chicken and secure each piece with two toothpicks. Place the chicken rolls in a 9 x 13 x 2-inch baking dish. Mix together the sour cream and cream of mushroom soup and white cooking wine and pour the mixture over the chicken. Bake uncovered at 350 degrees F. for one hour. Serve with white rice and young peas.

Makes 8 servings

NOTE: I made this using fat free soup and sour cream and it was still superb!