Chicken Bundles with Dijon-Wine Sauce
Source of Recipe
The Big Book of Casseroles
Recipe Introduction
The whole family loved this! I subbed a high quality deli smoked ham for the prosciutto and dry vermouth for the white wine. And instead of salt and pepper, I just seasoned the outside of the bundles with Penzey's Sandwich Sprinkle. I cut the recipe in half and served it with angel hair pasta and broccoli/cauliflower/carrots. Next time I might double the sauce ingredients, so it will coat the pasta better. Delicious!
List of Ingredients
8 boneless, skinless chicken breast halves
Salt and pepper to taste
8 thin slices of swiss cheese or gruyere
8 thin slices of prosciutto
1/2 cup dry white wine
1 Tablespoon dijon mustard
1 Tablespoon firmly packed brown sugar
2 Tablespoons butter
1/2 teaspoon salt
Recipe
Preheat oven to 350.
Place chicken between 2 sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Season with salt and pepper.
On each breast, place 1 slice of cheese and top with 1 prosciutto slice. Roll up, beginning with narrow end of chicken breast, and secure in place with a toothpick. Place the 8 rolls in a baking dish lightly coated with cooking spray or oil.
In a small pan over low heat combine wine, mustard, brown sugar, butter or margarine and salt. Stir until sugar dissolves, butter melts and ingredients are blended, 1 to 2 minutes. Pour sauce over the chicken.
Bake uncovered, basting with sauce several times, until chicken is no longer pink in the center, about 40 minutes. Serve immediately.
posted by krispy spo at the Cooking Light BB
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