Sauteed Chicken Breasts Stuffed with Cheese and Ham

Ingredients

• fresh flat-leaf parsley
• ¹/₃ cup dry white wine
• 1 cup heavy cream
• watercress
• truffle slices
• cooked rice
• 4 6- to 8-ounce skinless boneless chicken breast halves
• + 10 more ingredients
• • 4 thin slices cooked ham
  • 4 thin slices Swiss cheese
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • ¹/₃ cup all-purpose flour
  • 1 teaspoon shallot
  • 1 pound tomatoes
  • 1 large egg
  • 1 teaspoon salt
  • 1 pound small mushrooms

If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning...

View full recipe at Epicurious