6 to 12 boned chicken breasts
Bowrsin herbed cheese 1/4 pkg. per breast
6 to 12 slices prosciutto ham
1/4 c. butter
1 c. chicken stock
1/2 c. liqueur galliano
1/2 lb. mushrooms
1/3 c. butter
2 tbsp. liqueur galliano
Parsley

Pound chicken breasts until thin. Dredge in a little flour mixed with salt and pepper. Layer each breast with a couple tbsp. herbed Bwrsin cheese and a slice of prociutto ham. Roll up each breast. Secure with toothpicks and close up ends with toothpicks. Brown in 1/4 cup butter. Add chicken stock and 1/2 cup Galliano. Cover and simmer about 1/2 hour. In another skillet brown mushrooms in 1/3 cup butter and 2 tbsp. galliano. Add some parsley (coarsely chopped) saute 3 minutes. Add to chicken 5 minutes before it is done. Remove toothpicks and serve over rice or noodles.