January 20th, 2008
Savory Chicken Rolls
Isn’t it nice to look at a recipe and have almost 85% of the ingredients in the house already. I saw the recipe for savory chicken rolls and told Andy I needed to have it.
Ingredients: 4 boneless chicken halves, 4 slices (about 1 ounce each), 4 sticks Havarti cheese, 1/2 cup all purpose flour, 1/2 teaspoon salt, 2 tablespoons butter, divided, 1 tablespoon olive oil, 1 package (8 oz) mushrooms, cut in half, 1/4 white wine or chicken stock, 1/4 cup chopped green onions (makes 4 servings)
Preheat oven to 350 F. Lightly coat 11 X7-inch baking dish with cooking spray. Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until flattened to about a 1/4 inch thickness.
Place 1 ham slice on each breast half. Place 1 cheese stick on top of each ham slice. Roll up chicken, enclosing ham and cheese. Secure with toothpicks. Combine flour and salt in a shallow dish. Coat each chicken roll with flour mixture.
Heat 1 tablespoon butter and oil over medium high heat in a skillet; add chicken rolls. Cook until browned on all sides, 4 to 5 minutes.
Remove chicken and place in prepared baking dish. Add remaining butter and mushrooms to skillet. Cook until mushrooms begin to brown. Stir in wine, scraping to remove brown bits from skillet. Pour over chicken. Sprinkle with green onions.
Bake until chicken is no longer pink and is at temperature 180 degrees F. (about 25 minutes)
We used the white wine not the chicken stock. We were kind of surprised that you could use either or. They really are not substitutes for one another. But this was a nice meal that we add some vegetables and noodles with so we are starting to get our 5 vegetables and fruits a day. It was a little labor intensive, but something we plan to try again.
