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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    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


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

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Average Rating:
  • Jmichaelm55
    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
    Mar 6, 2013

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

  • astarzynski
    Feb 16, 2013

    No comment left

  • debchristy
    Feb 4, 2013

    No comment left

  • ittybittyknitty
    Jan 21, 2012

    No comment left

  • u006264
    Feb 18, 2011

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

  • EmilyR369
    Sep 5, 2010

    No comment left

    May 31, 2010


  • alisonderry1975
    Mar 14, 2009

    No comment left