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Swiss Chicken Rolls

 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 a thermometer
  • reads 170°.
  • In the same skillet, saute onion and garlic until tender. Stir in

2 of 2

Swiss Chicken Rolls (continued)

Directions (continued)

  • 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.
Nutritional 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.