So for the ingredients, obviously you do however many pieces of chicken for however many people you're feeding, and then a slice of swiss cheese, and I doubled the ham slices because mine are cut pretty thin.
INGREDIENTS
plate with melted butter (I didn't measure)
bowl with bread crumbs
DIRECTIONS
1. Pound the chicken so it's really thin...at least 1/2 an inch.
2. Lay the swiss cheese and ham on top, (try and keep it away from the edges just a little bit.)
3. Start from one end and roll up the chicken fairly tight, and stick toothpicks in it. (I used 2.)
4. Roll the chicken in melted butter, and then in bread crumbs, and stick it on in the pan.
5. Bake for 30 minutes at 375.
When that's cooking, you can make the sauce.
1. Whisk the cornstarch and heavy whipping cream together in a pot BEFORE you turn the heat on. (so the whipping cream is still cold so they'll blend together.)
2. Once that's blended, turn on the heat and add the bouillon and the water. (as you see...it calls for white wine, so I did "chicken broth" instead, by adding 1/2 cup water, and an extra bouillon cube. If you know of different wine alternatives, feel free to try one.)
3. Let it simmer for a good few minutes, so that it can thicken up. (Mine never really thickened...but I still poured it all over the food, or dipped my bites in the bowl, and it was sooooo much better than the bites by itself.)
I looooved this recipe, cause it was so good, and it hardly took me anytime cause there really isn't too much prep work, and the process is really simple. Enjoy!
