Chicken Queen Elizabeth

This is a superb dish that you would be proud to serve to important dinner guests.  It comes from an old cookbook of mine, Favorite Restaurant Recipes, copyright 1982.

6 servings

6 chicken breast halves, boned, skinned and pounded thin, seasoned with salt and pepper
6 teaspoons finely chopped fresh parsley
6 thin slices Swiss cheese
6 thin slices ham
1/2 stick butter, melted
1 cup fresh breadcrumbs

Sauce:

1 1/2 cups canned whole tomatoes, partially drained
3/4 cup whipping cream
1 tablespoon white wine
1 teaspoon salt
1 teaspoon sugar
pinch of garlic powder
pinch of freshly ground pepper

Freshly cooked rice
apricot halves for garnish

Preheat oven to 325.  Season chicken breasts with salt and pepper.  Top each with 1 teaspoon parsley, 1 slice cheese, and 1 slice of ham.  Roll tightly.  Brush with some of the butter and sprinkle with 1/2 of breadcrumbs.

Arrange compactly, crumbed side down, in 6 inch square baking dish.  Pour remaining butter over top and sprinkle with remaining crumbs.  Cover and bake for 45 minutes.  Remove cover and continue baking until top is golden brown, about 30 minutes.  Set aside and keep warm while preparing sauce.

For sauce:  Combine all ingredients in medium saucepan over medium high heat and bring to boil.  Reduce heat and simmer sauce for 3 to 5 minutes.

Spoon rice over serving platter.  Arrange chicken over top.  Cover with sauce and garnish with apricots.

This one is a sure winner!