skinned and halved
8 thin slices Smithfield ham
(prosciuto
may
be
substituted)
8 thin sli
c
es Swiss
c
h
eese
1 can mushroom soup, undiluted
1/2 pt. sour cream
Fresh mushrooms, sl
i
ced
1/4 c. sherry or mad
e
ira
In a bowl, combine soup, sour cream, wine
and mush
r
ooms.
P
l
a
ce
ch
i
cken
i
n
a
9" x 13" dish and cover with ham slices.
P
our sauce over chicken, reserv
i
ng a small amo
u
nt for later.
Sprinkle with paprika.
Bake, covered, for 45 minutes
to 1 hour at 350 degrees.
When done,
cover with cheese and
t
he remaining sauce.
Bake an additional couple min
u
tes until the cheese melt
s
.
Ser
v
es 8.
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CHICKEN
WELLIN
G
TON
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
Cook rice by package directions.
Beat
egg white and add to ric
e
.
Spoon rice onto chicken half.
Cover with other hal
f
.
Separate dough into 4 pieces, using 2 rolls for each piece.
Roll each piece with a rolling pin until thin.
Wrap one thin pie
c
e of dough around
chicken, cover
i
ng comple
t
e
ly.
Place
chicken in baking pan and brush with egg
yo
lk.
C
o
v
e
r pan
wi
t
h
fo
il.
Bake
at
350 degrees for 30 minutes.
Uncover
and bake another 20
t
o 30 minutes
until golden brown.
Serve with currant
sauce (below).
Serves 4. --CURRANT
SAUCE:--
1 jar red currant jelly
1 tsp. Worcestershire sauce
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