Chicken Cordon Bleu Portabella in a White Sauce

This recipe is from my gourmet cooking class in college. We were divided into "kitchens" and each "kitchen" group prepared a recipe for everyone to try. The group behind me made this and I thought it was one of the best cordon blue recipes I'd had, not to mention easy and somewhat inexpensive. Since the class, I've been looking for an excuse to make it myself.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  large portabella mushrooms
• 4  chicken breasts
• 4  slices  sweet ham, sliced thin
• 4  slices provolone cheese
• 1⁄2 teaspoon salt

• SAUCE

• 1 (10 ounce) can  cream of mushroom soup
• 1⁄2 cup  whole milk
• 2  tablespoons white wine
• 1  teaspoon fresh ground pepper

Directions

1. Preheat oven to 350 degrees.
2. Spray bottom of pan and arrange mushrooms in baking dish.
3. Next take the chicken and stretch it out, don’t tear though.
4. Next, take your slice of ham and place it on the chicken, then your cheese on your ham.
5. Take the small end of the chicken and gently roll the chicken tucking in the sides.
6. Place the chicken on the mushrooms.
7. Season lightly with salt and pepper.
8. Next, mix all ingredients of the sauce together and pour over the chicken.
9. Bake for 40-45 min or until chicken is done and juices run clear.