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
- Preheat oven to 350 degrees. Place chicken breasts between 2 pieces of waxed paper and pound with a meat mallet until ¼ inch thick.
- 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.
- Place in an oiled 7 ½-by-11 ¼-inch baking dish. Pour the sauce evenly over the chicken.
- 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.