Stuffed Chicken Breast Savannah - cooking recipe

Ingredients

4 whole chicken breasts, skinned, halved and boned
4 thin slices boiled ham, cut in half
4 slices Swiss cheese, cut in half
1/2 c. all-purpose flour, divided
1 egg, slightly beaten
2/3 c. fine dry bread crumbs
1/2 c. plus 2 Tbsp. melted oleo
1/2 c. cooking wine
1/4 c. finely chopped onions
1/2 tsp. salt
1 c. milk
1 c. half and half
hot cooked rice or noodles

Preparation

Flatten chicken breasts with meat mallet. Place a slice of ham and cheese on each breast. Roll up and secure with toothpicks. Dredge each roll in 1/4 cup flour, dip in egg and coat with bread crumbs. Lightly brown in 1/4 cup butter; add wine. Simmer, covered, 20 minutes. Place rolls in shallow baking dish, reserve drippings. Saute onion in 6 tablespoons butter until tender; blend in 1/4 cup flour, salt and pepper. Gradually add milk and half and half, stirring constantly until smooth. Add reserved drippings; simmer until thickened. Pour sauce over rolls. Bake, uncovered, at 325\u00b0 for 20 minutes. Garnish with parsley.
Serve over rice or noodles.