Chicken A La Impress Me

Marie-Lyne Bournival "Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry."

Ingredients 6 skinless, boneless chicken breasts 12 slices smoked ham 3/4 cup shredded Gruyere cheese 1/4 cup julienned carrots 1/4 cup julienned zucchini 1 tablespoon vegetable oil

Directions Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten. Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks. In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.

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