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Swiss Chicken Rolls Recipe

Swiss Chicken Rolls Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:2 servings


  • 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


  • 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.

Nutritional Facts

1 each: 421 calories, 20g fat (9g saturated fat), 117mg cholesterol, 367mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 38g protein.

Reviews for Swiss Chicken Rolls

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Jmichaelm55 User ID: 8958634 255834
Reviewed Oct. 23, 2016

"Excellent recipe. I've made the roll ups before, but the sauce in this recipe definitely takes it a whole new level of flavor. I did not have prosciutto on hand, so I substituted hickory cured ham."

grama8 User ID: 6582863 210561
Reviewed Mar. 6, 2013

"This was so good and not hard to make!! My husband loved it. The sauce is amazing!!"

u006264 User ID: 5723235 166409
Reviewed Feb. 18, 2011

"Easy and with a great taste - with or without the marsala"

BATHA User ID: 4490729 179396
Reviewed May. 31, 2010


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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.