- 4 boneless, skinless chicken breast halves
- 8 slices of deli-style ham
- 4 sticks of Swiss cheese
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 package mushrooms, cut in half
- 1/2 cup chicken stock
- 1/2 cup green onions
Preheat over to 350 degrees. Grease 2 quart baking dish.
Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until flattened to about 1/4-inch thickness.
Place 1 ham slice on each breast half. Place 1 cheese stick on top of each ham slice. Roll up chicken, enclosing ham and cheese. Wrap another slice of ham around outside of chicken. Secure with toothpicks.
Combine flour and salt in a shallow dish. Coat each chicken roll with flour mixture.
Heat 1 tablespoon butter and olive oil in a medium skillet, add chicken rolls. Cook until brown on all sides.
Place chicken in prepared baking dish. Add remaining butter and mushrooms to the warm skillet. Cook until mushrooms are brown. Stir in chicken stock. Pour over chicken. Sprinkle with green onions.
Bake for 30 minutes.