2 whole boneless chicken breasts
4 thin slices fully cooked ham or prosciutto
4 thin slices Swiss cheese
1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 egg, slightly beaten
3 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine or chicken stock
Optional: 1 tsp. cornstarch
1/3 cup heavy cream
Cut whole chicken breasts in half and flatten each chicken breast to 1/4 inch thickness between plastic wrap or waxed paper. Place 1 slice ham and 1 slice cheese on each of the 4 chicken breasts. Roll up carefully, beginning at narrow end. Secure with wooden toothpicks.
Mix flour, salt, pepper, and paprika. Coat rolls with flour mixture.
Dip rolls into egg and then roll in bread crumbs.
Heat oil and butter in a skillet over medium heat. Cook rolls 5-10 minutes, turning occasionally, until light brown and sealed on all sides. Add wine and reduce heat to low. Cover and simmer for 10-20 minutes until juices run clear.
Remove chicken to dish and add mix of cornstarch and heavy cream to skillet. Whisk until thickened and serve over chicken. Don't forget to have guests remove the toothpicks ! Enjoy!
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