Chicken Bundles with Dijon-Wine Sauce

21 Oct

ChickenBundlesWithDijonWineSauce Chicken rolled up with Swiss cheese and prosciutto and baked in a Dijon-wine sauce.

-By Bryan Strommen


8 boned and skinned chicken breast halves
Salt and freshly ground pepper to taste
8 thin slices Swiss cheese
8 thin slices prosciutto
Dijon-Wine sauce


  1. Preheat oven to 350 degrees. Place chicken breasts between 2 pieces of waxed paper and pound with a meat mallet until ¼ inch thick.
  2. Remove top paper and season with salt and pepper. Place 1 cheese slice on top of each breast and then top each with 1 prosciutto slice. Roll up each breast piece from narrow end and secure in place with a toothpick.
  3. Place in an oiled 7 ½-by-11 ¼-inch baking dish. Pour the sauce evenly over the chicken.
  4. Bake, uncovered, basting with sauce several times during cooking, until chicken is tender and juices run clear, about 30 minutes. Transfer to a warmed platter and serve immediately.
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Posted by on October 21, 2011 in Main Dishes


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