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Chicken Roll-Ups

Source of Recipe

Mr. Food


Recipe Introduction

This looks to be the Italian variation of Cindy Renfrows' recipe for "Stuffed Chicken" which is also included in this category. And it looks GOOD!

Recipe Link: www.mrfood.com

List of Ingredients

4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness (1-1/2 to 2 pounds total)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound (4 ounces) boiled ham, thinly sliced
1/4 pound (4 ounces) provolone cheese, thinly sliced
1 teaspoon dried sage leaves, crushed
1/4 teaspoon garlic powder
2 tablespoons butter
1 jar (26 ounces) tomato-and-basil pasta sauce





Recipe

Sprinkle the chicken breasts evenly with salt and pepper. Top each breast half with ham, provolone, sage, and garlic powder. Roll up and secure with toothpicks.
In a large skillet, melt the butter over medium-high heat. Brown the chicken in the butter, stir in the pasta sauce, and bring to a boil. Cover, reduce the heat to medium-low, and cook for 12 minutes, or until no pink remains in the chicken.


SERVING TIP: Serve this with cooked pasta to enjoy the flavorful sauce.