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Stuffed Chicken Breasts with Mushroom SauceDelicious!8 chicken breast halves, boned and skinned
4 (1 ounce) slices cooked ham, cut in half
4 (1 ounce) slices Swiss cheese, cut in half
1 egg, beaten
2 teaspoons water
1 cup seasoned dry breadcrumbs
1/2 cup butter
1 teaspoon Italian seasoningMushroom Sauce
1/2 pound fresh mushrooms, sliced
1/4 cup onions, chopped
3 tablespoons butter, melted
3 tablespoons white wine (you can substitute
    chicken broth for the wine)
1/2 cup milk
10 3/4 ounce can cream of mushroom soup, undilutedPlace each chicken breast half on a sheet of waxed paper, flatten to 1/4-inch thickness using a meat mallet or rolling pin.Place one piece of ham and one piece of cheese in center of each chicken piece. Roll up lengthwise and secure chicken with wooden icks or tie with butchers twine.Combine egg and water; dip each chicken breast in egg, and coat well with breadcrumbs.Melt butter in a large skillet; stir in Italian seasoning. Add chicken and cook over low heat 30 to 40 minutes, browning all sides.Serve with Mushroom Sauce.Saut? mushrooms and onion in butter in a medium saucepan until tender. Stir in white wine, milk and cream of mushroom soup and heat thorough.


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