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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A simple-to-fix wine sauce complements this impressive entree. I love when my husband asks me to make this because I love it, too. Ingredients:
2 boneless skinless chicken breast halves (5 ounces each) |
2 slices swiss cheese (3/4 ounce each) |
2 thin slices prosciutto or deli ham |
1 tablespoon butter |
1 tablespoon olive oil |
1/4 cup chopped onion |
1 small garlic clove, minced |
1 teaspoon king arthur unbleached all-purpose flour |
1/3 cup marsala wine or chicken broth |
2 teaspoons minced fresh parsley |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
dash salt |
dash pepper |
Directions:
1. Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks.
2. In a small skillet, brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.
3. In the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce. Yield: 2 servings.
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