Stuffed Chicken Breast w/ Mushroom Cream Sauce Recipe

Ingredients:
6 boneless chicken breasts, skinned and trimmed
12 ham sliced into strips
12 asparagus spears, blanched
12 cheddar cheese cut into strips
½ cup all purpose flour
2 eggs slightly beaten
1 cup Japanese Bread crumbs
¾ cup vegetable oil
CREAMY GRAVY
1 can Cream of Mushroom
¼ cup Carnation Evaporated Milk
1 cup pieces and stem mushrooms
¼ cup Worcestershire Sauce
1 beef cubes
1 tablespoon aromat
2-3 tablespoons Japanese soy sauce
2-3 tablespoons Alaska Crema
Salt and freshly ground pepper


Instructions:
1. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. 
2. Arrange chicken breasts shiny side down. In the middle of the chicken place ham, 2 pieces of asparagus then place the cheddar cheese beside the asparagus. 
3. Roll up tightly.
4. Dredge rolled chicken in flour, shaking off excess. 
5. Then dip in beaten egg then dredge in Japanese breadcrumbs. 
6. Set aside.
7. Heat oil in a heavy bottom pan. 
8. Fry the breaded chicken until golden brown in color. 
9. Slice the rolled chicken into medallions. 
10. Set aside.
11. In a saucepan, combine all ingredients. 
12. Simmer until the gravy thickens. 
13. Season with salt and pepper to taste. 
14. Pour on rolled stuffed chicken. 
15. Serve hot.

Posted in: Chicken