Chicken Provolone and Swiss Roulades |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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An impressive dish to serve to guests with a minimum amount of effort! Sage could stand in for the tarragon if you're so inlined. Ingredients:
4 boneless skinless chicken breasts (5-6 ounces each) |
4 thin slices prosciutto |
4 thin slices provolone cheese |
4 thin slices swiss cheese |
2 tablespoons butter, plus |
1 teaspoon butter |
1 teaspoon dried tarragon leaves |
1/2 teaspoon white pepper |
Directions:
1. Preheat oven to 350.
2. Pound chicken breasts between 2 pieces of waxed paper or plastic wrap until nearly double in size and fairly thin.
3. Lay one slice of prosciutto on top of each breast.
4. Top with one slice of provolone and 1 slice of swiss cheese.
5. Starting at short end, roll up each breast and secure with toothpicks.
6. Melt 2 Tablespoons butter in a large nonstick skillet.
7. Saute the chicken rolls for 2-3 minutes over medium-high heat, turning frequently.
8. Remove the chicken rolls from the skillet, place in a 9x12-inch baking dish that has been coated with the remaining 1 teaspoon butter.
9. Sprinkle rolls with tarragon and pepper.
10. Bake for 20-25 minutes.
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