Chicken Kiev - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
Swiss cheese
seasoned breadcrumbs
1 stick butter
1/4 c. white cooking wine
3/4 c. water
1 Tbsp. cornstarch
salt and pepper to taste

Preparation

Place chicken breast between 2 slices of wax paper or Saran Wrap.
Pound with meat hammer on counter until thin (1/4 to 1/2 inch).
Sliver Swiss cheese, roll inside flattened chicken breast, sealing ends and securing with toothpicks.
Coat with crumbs. Melt butter, fry rolled chicken breast in pan with butter over medium heat until evenly browned, remove.
To pan drippings add combined water, wine and cornstarch; cook and stir until thickened.
Pour over chicken and serve.