Recipe: Stuffed Chicken Breasts with Mushroom Sauce for Susan

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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 or Mozzarella 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 or sherry (jerez) (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 toothpicks 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.

Saut mushrooms and onion in butter in a medium saucepan until tender. Stir in white wine, milk and cream of mushroom soup and heat thorough.