Ingredients

Instructions

  1. Pound chicken breasts flat.
  2. Top each with ham and cheese.
  3. Roll up and secure with toothpick.
  4. Melt butter in 8-inch saucepan.
  5. Roll chicken in flour and sauté for about 8 minutes or until lightly browned and juices run clear. Remove and keep warm.
  6. To same pan add crushed bouillon cube and garlic.
  7. Add 2 Tbs of reserved flour and cook and stir 1 minute.
  8. Add milk, stirring until bubbly.
  9. Add onion salt.
  10. Return chicken and coat with sauce.
  11. Sprinkle with parsley.