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Chicken Provolone and Swiss Roulade

Posted by bettyboop50 at american-builder.com.com May 30, 2001

This was one of the dishes which I offered for my catering business. It was one of the most requested.

Serves: 4

Serve these with rice pilaf and broccoli or green beans. If you like, sprinkle these with seasoned bread crumbs and drizzle with additional melted butter before baking.

4 (5 to 6 ounce) boneless skinless chicken breasts
4 thin slices prosciutto or smoked ham
4 thin slices provolone cheese
4 thin slices Swiss cheese
2 tablespoons plus 1 teaspoon butter
1 teaspoon dried tarragon leaves
Salt and pepper

Preheat oven to 350 degrees F.

Pound chicken breasts between two sheets of waxed paper until they nearly double in size and are fairly thin. Place one slice prosciutto on top of each chicken breast. Top prosciutto with one slice provolone cheese and one slice Swiss cheese. Roll up each chicken breast starting at short end and secure with wooden picks.

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Saut?rolled chicken breasts over medium/high heat for 2 to 3 minutes, turning frequently. Remove from skillet. Sprinkle saut?d chicken breasts with tarragon, salt and pepper.

Place saut?d chicken breasts in a 9 x 12-inch baking dish coated with remaining butter. Bake for 20 to 25 minutes.

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