6 whole boneless breast of chicken, cut in 1/2
1/3 c. plus 1 tsp. flour
1/3 c. butter, melted
12 thin slices ham
6 (1 oz.) slices Monterey Jack
1/4 c. chopped shallots
3 lg. cloves garlic, minced
1/2 lb. mushrooms
1 c. chicken broth
1/2 tsp. dried thyme & oregano
1/2 c. dry sherry & cream cheese, cut in 1/2

Dip chicken in flour, brown in butter. Arrange in a buttered 13 x 9 inch pan. Top each with 1 slice ham and 1/2 slice cheese. Cook shallots and garlic until soft. Add mushrooms, wine, broth and herbs. Bring to a boil and cook 10 minutes. Stir into hot mixture, 1 tablespoon flour and a small amount of sherry and cream, season with salt and pepper. Pour sauce over chicken. Bake in a 375 degree oven for 20 minutes. 6 servings.