Picture #3 will show you the Chicken Tenderloins I started with. They are in a big frozen bag at Costco and are a perfect size for this recipe. Picture just above shows you how to pound them out by tossing them in seasoned flour (salt, pepper, garlic powder). Lay them out and place one slice ham and either a slice or some grated cheese of your choice. The standard is usually Swiss, but I really like Havarti for this. Creamy and smooth. But any nice white or cheddar cheese will do–use your favorite!. Roll each Breast, secure with a toothpick (and don’t forget to tell people there is a toothpick in there when you serve! You don’t want any Chokers! (Ask Me How I know……).
Now, Saute each breast about 2 minutes on each side. They will not be done yet, but you are going to bake them more. Place in a Baking dish and add 1 lb. sliced mushrooms to the drippings from the chicken pan. Saute till they are brown and beginning to crisp, then add about 1/4 cup flour, stir till mushrooms are coated and drippings are beginning to lump up. Add 1/4 cup sherry, saute another 5 minutes or till wine begins to evaporate, and then add one and 1/2 cups heavy cream OR 1/2 and 1/2 OR Evaporated milk. The only trick here is to make sure you end up with a nice thick white mushroom sauce. So, to thicken the sauce further, add more grated cheese. When the sauce is to your liking (and this CAN be a little thin, as you are going to bake it to finish.) Pour sauce over chicken, and add more grated cheese on top. Bake at 350 for 25-30 minutes or till brown and bubbly.
READERS PLEASE NOTE: I REALIZE I HAVE SCREWED UP THESE PICTURES AND THEY ARE NOT IN THE RIGHT ORDER. I ASSURE YOU PICTURE PLACEMENT AND INSERTING CONTENT IS MY NEXT LESSON FROM MY BRILLIANT TEACHER, KELLY!! IN THE MEANTIME, JUST MAKE THIS AND YOU WILL FORGIVE ME!