CHICKEN BREASTS A LA PARISIENNE

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[edit] Description

Makes 4 servings.

[edit] Ingredients

• 4 Chicken breast halves, skinned and boned (about 1 pound)
• 4 thin slices cooked Ham
• 1/4 cup butter or margarine, melted
• 1/3 cup fine dry bread crumbs or corn flake crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 7-1/2-ounce can semi-condensed savory cream of Mushroom soup
• 2 tablespoons sour cream
• 1 teaspoon Sauterne wine or other dry white wine
• 2 cups hot cooked rice (cooked in chicken broth)
• 2 tablespoons chopped fresh parsley

[edit] Directions

Place Chicken, cut side up, between pieces of wax paper or plastic wrap. Beat each with flat side of meat mallet until thin, forming about a 4-inch square. Place Ham slice on each piece of Chicken. Roll up as for jelly roll. Brush each roll well with butter; roll in mixture of bread crumbs, salt and pepper. Place in buttered shallow baking pan and bake at 375 degrees 30 minutes. Meanwhile, combine soup, sour cream and wine. Heat thoroughly. Combine rice and parsley. Toss lightly. Serve Chicken rolls on beds of parsley rice and top with sauce.