Serves: 6
Total Calories: 557

6 boneless skinless chicken breast halves (3 whole breasts)
5 tablespoons margarine or butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 tablespoons Dijon style mustard
1 cup chicken broth
1 cup half-and-half
1/4 cup dry white wine or water
3 (4 1/2-ounce) cans sliced mushrooms, drained
1 cup (4 oz.) shredded Swiss cheese
1 (1-pound) package (cut) frozen broccoli
6 slices prosciutto or thin-sliced cooked ham
paprika

Place 1 chicken breast half between 2 pieces of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick remove wrap. Repeat with remaining chicken breasts.

Heat oven to 400°F. In large skillet over medium heat, melt 2 tablespoons of the margarine. Cook chicken in margarine until lightly browned on both sides, about 5 minutes. Remove chicken. In same skillet, melt remaining 3 tablespoons margarine add onion. Cook until onion is tender, about 2 minutes, stirring frequently. Remove from heat stir in flour and mustard. Gradually stir in broth, half-and-half and wine. Cook over low heat until mixture thickens and boils, stirring constantly. Add mushrooms and 1/2 cup of the cheese stir until cheese is melted. Arrange broccoli in bottom of ungreased 13 x 9-inch (3-quart) baking dish. Spoon half (2 cups) of sauce over broccoli. Over sauce down center of dish, alternate ham slices and chicken breasts slightly overlapping tuck ends of ham slices under chicken. Pour remaining sauce over chicken.

Bake at 400°F. for 20 to 30 minutes or until chicken is tender and no longer pink. Remove from oven sprinkle with remaining 1/2 cup cheese and paprika. Return to oven. Bake an additional 2 minutes or until cheese is melted.

Nutrition Per Serving: Calories 460 Protein 42g Carbohydrate 13g Fat 25g Sodium 1040mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 557
Calories from Fat: 143

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