Ingredients

The following ingredients have 4 Servings
  • 4 - skinless, boneless chicken breasts
  • 4 slice(s) ham
  • 4 slice(s) swiss cheese
  • 1 cup(s) all purpose flour
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) paprika
  • 2 - eggs, beaten
  • 1/3 cup(s) milk
  • 1 cup(s) dry bread crumbs (i use italian)
  • 1/4 cup(s) olive oil
  • 1 10.5-oz can(s) cream of mushroom soup
  • 1/2 pound(s) mushrooms, sliced
  • 1/4 teaspoon(s) garlic powder
  • 1/8 teaspoon(s) curry powder
  • 1/4 cup(s) dry white wine
  • 1/2 cup(s) sour cream
  • 2 sprig(s) fresh parsley

Instruction

  • Preheat oven to 350º F (175º C).
  • Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
  • To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.