Chicken: Chicken Bundles with Dijon-Wine Sauce

posted by Linda in MO 01-22-103 10:27 AM

Chicken Bundles with Dijon-Wine Sauce

8 boneless, skinless chicken breasts
Salt and pepper to taste
8 thin slices of Swiss cheese or Gruyere
8 thin slices of prosciutto
1/2 cup dry white wine
1 Tablespoon Dijon mustard
1 Tablespoon firmly packed brown sugar
2 Tablespoons butter
1/2 teaspoon salt

Preheat oven to 350.

Place chicken between 2 sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. Season with salt and pepper.

On each breast, place 1 slice of cheese and top with 1 prosciutto slice. Roll up, beginning with narrow end of chicken breast, and secure in place with a toothpick. Place the 8 rolls in a baking dish lightly coated with cooking spray or oil.

In a small pan over low heat combine wine, mustard, brown sugar, butter or margarine and salt. Stir until sugar dissolves, butter melts and ingredients are blended, 1 to 2 minutes. Pour sauce over the chicken.

Bake uncovered, basting with sauce several times, until chicken is no longer pink in the center, about 40 minutes. Serve immediately.

Source: "The Big Book of Casseroles" posted by krispy spo at the CL BB

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