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
- white wine: 2 cups
- fresh tarragon: 1 tsp (chopped)
- fresh parsley: 1 tsp (chopped)
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves: 1 pound
- Swiss Cheese: 0.5 pound (sliced)
- cooked ham: 0.5 pound (sliced)
- brown sugar: 2 Tbsp (divided)
- salt and pepper: (to taste)
- all-purpose flour: 1 Tbsp
- white wine: 2 cups
- Dijon mustard: 0.25 cup
- honey: 3 Tbsp
- prepared horseradish: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat oven to 325 degrees F (165 degrees C).
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Place browned rollups in a 9x13 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.
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Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
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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.
