4 boneless, skinless chicken breast halves
8 slices Swiss or Provolone cheese
8 slices Jones Dairy Farm ham
Salt and pepper to taste
8 tablespoons butter, divided
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
Preheat oven 400°F.
Pound chicken breasts to 1/4-inch thickness.
Top each chicken breast with 2 slices of cheese and 2 slices of ham. Fold chicken breasts and secure with toothpicks.
Melt 4 tablespoons of butter. Top chicken breasts with salt and pepper to taste and melted butter.
Bake for 20 minutes or until internal temperature of chicken reaches 165°F.
Meanwhile, melt remaining 4 tablespoons of butter in saucepan. Add flour and stir until lumps are gone.
Add chicken broth and heavy cream. Simmer and continue stirring until sauce thickens.
Season to taste with salt and pepper. Pour over cooked chicken.