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Picasso Chicken
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| 8 | chicken breasts |
| ½ lb | Gruyre or Swiss cheese |
| 8 slices | ham |
| 2 | eggs |
| flour | |
| breadcrumbs | |
| parsley | |
| 1 tsp | Marjoram |
| ½ tsp | Thyme |
| Minced garlic | |
| 1lb | sliced Mushrooms |
| ½ cup | chopped onions |
| 1/3 cup | white wine |
| ½ cup | water |
| ½ cup | butter |
Flatten breasts. Season with salt and pepper. One piece of ham and one chunk of cheese on each breast and roll up. Dip in flour, egg and breadcrumbs. Place in pan. Melt butter and sauté mushrooms, garlic and onions. Add seasonings and wine and water. Pour over chicken and bake for 1 hour at 350/ 180.
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