STUFFED CHICKEN BREASTS|
4 chicken breasts
1 rib celery
2 oz. Swiss cheese
4 oz. can mushrooms
1 oz. ham
2 chicken bouillon cubes
Debone chicken and pound with saucer to 1/2-inch thick.
In processor, chop celery, onion, 3 ounces mushrooms and ham.
Divide into 4 equal portions. Divide Swiss cheese into 4
sections to assemble on each breast. Sprinkle with pepper;
place 1/4 chop mixture. Place sliced cheese; roll up and
secure with toothpicks. Dissolve bouillon in 1 1/3 cups water.
Place chicken and bouillon in a 2 quart casserole. Cook on
Medium-High (80%) for 22 minutes. Remove chicken and return
dish of gravy to oven. Cook on High for 3 minutes. Thicken
with 1 tablespoon cornstarch dissolved in minimum of water.
Return to sauce/gravy. Let stand for 5 minutes. Serves 4.
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