• 4 large boneless chicken breasts, sliced in ½ across horizontally
• ½ lb chicken livers (optional)
• 1 bay leaf
• 8 strips of bacon
• 4 slices ham or Canadian bacon
• 1 large dill pickle, sliced thinly into 8 slices
• 8 strips pimento
• Flour
• 2 eggs beaten

Slightly beat each ½ of the breast to thin, not too thin! Cook livers in water with bay leaf till tender. Reserve broth for sauce ( I added a bullion cube to the broth) On each chicken breast place a slice of ham, small strip of pickle, and a strip of pimento. Bring bacon around chicken and secure with toothpick (THIS WILL BE REMOVED BEFORE SERVING). Dip each breast in egg, then flour, and brown in mixture of olive oil and ½ Canola. Then put pan on simmer and leave for 45 min to 1 hour.

SAUCE:

• 1 small onion, (minced)
• Pan drippings/ or ¼ C. olive oil
• 2 heaping T. of flour
• 1 C. chicken broth
• 1 C. sauterne or white wine
• Parsley and Paprika for garnish

Fry the onion until transparent in oil or drippings, add flour, stirring well, then the broth, stirring well with whisk. Salt and pepper to taste. Cut up chicken livers into small pieces and add to mixture. Cook 15 minutes, then add wine and cook a few minutes. Slice the chicken rolls (after removing toothpicks) and arrange attractively on plate. Pour hot sauce over and garnish with parsley and paprika. Serves 8.