Chicken Cordon Bleu

6 Servings

• 6 small boneless skinless chicken breasts (6 ounce each)
• 6 slices prosciutto ham (3 ounces)
• 8 ounces Swiss cheese, cut into 6 1 x ½ x 2-inch wedges
• ¾ teaspoon kosher salt
• 1 teaspoon black pepper
• ¾ teaspoon garlic salt
• ½ cup all-purpose flour, divided
• 4 tablespoons butter
• 3 cups reduced-sodium chicken broth
• 1 4-ounce can sliced mushrooms, drained
• ½ cup chardonnay wine

Pound chicken flat between two pieces of plastic wrap. Place 1 slice of ham and 1 wedge of cheese on each breast. Roll in butcher style, tucking ends. Sprinkle with salt, pepper, and garlic salt. Refrigerate for one hour (tightly rolled).

Cover each chicken roll in flour, and brown on all sides in butter. Make gravy from pan drippings, broth, mushrooms, and enough flour to thicken. Bring to a slight boil; add wine, cook for 1 more minute, and pour over breasts in a casserole dish.

Bake for one hour at 350° F.

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