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Swiss Chicken Rolls

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. —Tonya Daugherty, Mansfield, Texas

2 ServingsPrep: 20 min. Bake: 20 min.

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 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

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.
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 chicken juices
run clear.
Meanwhile, in the same skillet, saute onion and garlic until tender.

2 of 2

Swiss Chicken Rolls (continued)

Directions (continued)

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.

Nutrition Facts: 1 chicken roll with 2 tablespoons sauce (prepared with reduced-fat butter) equals 421 calories, 20 g fat (9 g saturated fat), 117 mg cholesterol, 367 mg sodium, 10 g carbohydrate, 1 g fiber, 38 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.