- 2 whole chicken breasts, halved, boned & skinned
- 10 oz Monterey Jack cheese, sliced
- 4 oz thin-sliced ham
- 2 Tbsp unsalted butter
- salt
- pepper
- ground nutmeg
- 4 large sliced mushrooms
- 1/4 cup cream sherry
- chopped parsley
Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick.
Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.
Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley.