Chicken Saltimbocca

Ingredients:

1 Whole chicken breast
Niggardly; I use *more*)
2 tb Cream Sherry (this is
6 lg Mushrooms, sliced
Ground nutmeg
Pepper
Salt
2 tb Butter/margarine
1 Pkg of sliced ham
1 Pkg of sliced jack cheese
Boned & skinned
(about 1 pound), halved,
Chopped parsley

Method:

Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick.
Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick.
Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides.
Lift out and sprinkle lightly with salt, pepper and nutmeg.
Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes.
Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion.
Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken.
Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened.
pour over chicken and garnish with parsley.