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Chicken And Ham Rolls

21st.Century.Chef's picture
  Boneless skinless chicken thighs 8 Pound, pounded thin
  Coarsely grated swiss cheese 1⁄2 Cup (8 tbs)
  Cooked ham slices 3⁄4 Cup (12 tbs), cut into strips
  Butter 3 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon (for garnish)

Pound each of the thighs until thin.
Lay each piece out flat and spread a portion of the Swiss cheese and ham on each.
Add salt and pepper.
Roll up and tie with thread.
Place the butter and olive oil in a hot frying pan and saute the chicken rolls until brown.
This should be no more than 6 minutes.
Add the wine, cover, and continue to cook for another 6 to 10 minutes, or until the rolls are tender but not dry.
Remove the rolls to a heated platter, reduce the sauce in the pan, and pour over the rolls.
Add a chopped parsley garnish.
This would go well with Eggplant Stuffed Turkish Style and a cold Cauliflower Salad.
Rolls as well.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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