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.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ----------------

 

 

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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