Rolled Chicken Breast

1. 1

   Pound chicken pieces with mallet working from center out to about 1/4 inch thick. Sprinkle with salt. Place ham slice and cheese stick on each cutlet. Tuck in sides and roll. Skewer or tie with string. Coat rolls with flour. Brown in skillet with butter and set aside in a baking dish. In same skillet, combine 1/2 cup water, gravy base, and mushrooms. Heat, stir and incorporate any crusty chicken bits in skillet. Pour mix over chicken, cover and bake at 350u00b0 for 1 to 1 1/4 hours, until tender. Transfer chicken to warm platter. Add to remaining gravy by blending 2 tablespoons flour with 1/2 cup cold water. Cook and stir until thickened. Pour over chicken, garnish with toasted almonds.

* Per serving · 4 servings · Values may vary.

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