Wedding Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, pounded 1/8 inch thin
4 slices prosciutto or 4 slices other cured ham
4 slices swiss cheese
2 tablespoons olive oil
12 toothpicks
FOR THE SAUCE
2 tablespoons butter
1 cup sliced button mushroom, very clean and white
2 cloves garlic, minced
1 small white onion, minced
1/2 cup cream
1/2 cup sour cream
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon nutmeg
salt and pepper
hot noodles or rice

Preparation

Preheat oven to 400 degrees.
First, buy your chicken pre-pounded.
Pay the extra.
It is worth it.
If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
Gross!
Stomping on it will not work.
Pound until 1/8\" thin.
Place pounded chicken smooth side down on the cutting board.
Lay a piece of prosciutto on each piece of chicken.
Lay a piece of cheese on each piece of chicken.
Fold in the long sides of the chicken breast about 1/4\" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
Hold packet together with toothpicks.
In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
Place chicken packets in pan FOLDED SIDE DOWN.
Brown chicken packets on all sides evenly.
Remove from pan and place in a baking dish.
In the same pan, melt the butter over med-low heat.
Add onions and garlic and cook until soft.
Add mushrooms and cook until soft and slightly browned and tender.
Remove from heat.
In a small bowl, mix cream, sour cream, flour and spices.
Add to mushroom mixture in saute pan.
Return pan to low heat.
Stir over low heat until smooth and thick.
Pour sauce over chicken.
Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
Serve with wide egg noodles and extra sauce.