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Ingredients: 1 large onion 5 fresh tomatoes 1 Pound(s) mushrooms, chopped 1 1/2 can of consomme 3/4 Cup(s) butter, 1 1/2 sticks 1 egg, beaten 20 swiss cheese slices, narrow 20 ham slices, narrow 10 boneless, skinless chicken breasts Directions: 1) Split and flatten the breasts. 2) Place 1 slice of ham, 1 slice of Swiss cheese on each half breast. Fold over and seal the edges with beaten egg, and secure with a toothpick. 3) Use 1/2 cup of the flour to flour each chicken breast wedge. 4) Brown the breast wedges in one stick of butter, adding more if necessary. Transfer them to an uncovered casserole, reserving the drippings. 5) Add the remaining butter to the drippings and blend in the remaining 1/4 cup of flour. Add the wine and consomme and cook until thickened. 6) In a separate pan, saute the mushrooms, tomatoes and onion in a little butter. Add these to the above gravy. 7) Cover the chicken with 2/3 of the gravy and bake at 325-350 degrees for 45 minutes. 8) Serving the extra sauce piping hot, to be spooned over wild rice. Comments: Great party fare
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