Description
Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white honey-mustard wine sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!
Ingredients
- 2 cups white wine
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves
- ½ pound sliced Swiss cheese
- ½ pound sliced cooked ham
- 2 tablespoons brown sugar, divided
- salt and pepper to taste
- 1 tablespoon all-purpose flour
- 2 cups white wine
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon prepared horseradish
- salt and pepper to taste
Instructions
- To Marinate: Mix 2 cups wine
- tarragon
- parsley and oil in a nonporous glass dish or bowl and. Add chicken
- and toss to coat. Cover dish or bowl
- and refrigerate to marinate for at least 4 hours.
- Remove chicken from marinade
- and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese
- slice of ham
- and a sprinkle of brown sugar. Roll and secure with toothpicks
- then brown in skillet with marinade.
- Preheat oven to 325 degrees F (165 degrees C).
- Place browned rollups in a 9×13 inch baking dish and pour a small amount of marinade over chicken
- reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
- Bake chicken rollups in preheated oven for about 30 minutes
- or until cooked through and chicken juices run clear.
- To Make Sauce: Meanwhile
- add flour to skillet with reserved marinade. Add 2 cups wine
- stirring constantly
- letting sauce thicken. Then stir in mustard
- honey
- a bit of brown sugar and horseradish. Season with salt and pepper to taste
- heat through and serve with chicken rollups.
Servings: 8