Chicken Swirl Slices
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A home-kitchen version of chicken swirl slices, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 5 large chicken breast halves, skinned and boned
- 1/2 tsp. dried marjoram leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried rosemary leaves, crushed
- 1/3 c. margarine or butter, melted
- 5 thin slices Swiss cheese (about 4 x 4 inches)
- 1/3 c. chicken broth
- 1/2 c. Country Mustard Sauce
- cocktail rye bread
Method
Heat oven to 350°.
Place 1 chicken breast, boned side up between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/8 to 1/4 inch thick.
Repeat with remaining chicken breast halves.
In a small bowl combine marjoram, thyme and rosemary.
Brush flattened chicken with melted butter; sprinkle each piece with herbs.
Place ham slice on each chicken piece; top with cheese slice.
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