Capt. Lookatmy Broadside
Joined: Jan 12, 2007
Posted at 8:45 am on Mar 27, 2012
2 whole medium chicken breasts (1.5# total), skinned, boned, halved lengthwise
4 thin slices of prosciutto or fully cooked ham
4 slices Gruyere or Swiss cheese
1 small tomato, peeled, seeded, and chopped
1/4 c. butter
1 c. sliced mushrooms
2 cloves garlic, minced
1/2 c. milk
1/2 c. sour cream or plain yogurt
2 T. all-purpose flour (I used potato starch.)
1/4 t. paprika
1/8 t. ground nutmeg
2 c. noodles (We had it without b/c we don't eat any grains.)
Rinse chicken, pat dry. Please each half breast, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to form 1/8" rectangles. Remove plastic wrap.
For each roll, place 1 slice of prosciutto or ham on a chicken piece, folding if necessary to fit. Place one slice of cheese on top ham near one short edge. Top with some of the tomato. Fold in long sides of chicken and roll up jelly-roll style, starting from the edge with the cheese. Secure with wooden toothpicks.
In a large skillet, cook chicken rolls in 2 tablespoons of butter over medium-low heat for 25-30 minutes or until no longer pink, turning to brown evenly. Then remove toothpicks.
For sauce, in a medium saucepan, melt remaining butter. Add mushrooms and garlic. Cook until tender. Remove from heat. Stir together milk, sour cream, flour, paprika, nutmeg, 1/8 t. salt and 1.8 t. pepper. Add to the mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir one minute more.
Arrange noodles and chicken on a platter and pour sauce over all. Serves 4.
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