Email to Filus1217      

5* Swiss Chicken Rolls (2)

Source of Recipe

.
5* Swiss Chicken Rolls (2)

Cooking for 2 Spring 2009
Reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 20 min.
MAKES: 2 servings

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

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:
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.

1 chicken roll with 2 tablespoons sauce (prepared with reduced-fat butter) equals 421 calories, 20 g fat (8 g saturated fat), 117 mg cholesterol, 367 mg sodium, 10 g carbohydrate, 1 g fiber, 38 g protein.