We really liked this dish! I used shredded Swiss (what I already had) on the chicken breast,then some shaved ham and then a little shredded mozzarella. Rolled it up and secured with toothpicks. Like another reviewer suggested, I browned the chicken in butter after dredging in flour and paprika, until nice and golden, about 10 minutes. Then I baked in a 350 oven for 20 minutes. I whisked the wine and cream, bouillon and cornstarch separately, and simmered in a small saucepan for 15 minutes. After thickened a bit, I ladled a little over the chicken for the last 10 minutes. I served the rest of the cream sauce in a gravy boat. Wonderful! Really not labor intensive, but looks so gourmet! Thanks for a great recipe. One more thought... Chicken came out very moist and tender, not dry as some have suggested. Very nice!
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We really liked this dish! I used shredded Swiss (what I already had) on the chicken...