PREPARATION

Season the breasts, place a slice of ham, a piece of cheese, roll and wrap with the bacon. Use a toothpick to keep it from opening.  

Place them in a dish greased with butter and cook in the oven. Cook with the celery with a small amount of water to soften and blend with the milk, corn starch and bouillon powder.

Heat the butter in a saucepan, pour the blend and boil until thickens. Stir constantly to avoid sticking.

Serve the breasts with white rice and cover with the sauce.

INGREDIENTS

8 breasts, in steaks
8 slices of ham
4 tbsp of oil

Sauce ingredients:

1 cup of milk
2 oz of butter
1 tbsp. of bouillon powder
8 bacon strips
Cheddar cheese
Salt and pepper
1 stick of celery
1 tbsp. of corn starch