Ham and Cherry Stuffed Chicken
4 boneless skinless chicken breast halves (about 6 oz.), pounded flat
8 slices lean ham
1/4 C. dried cherries
1 tsp. fresh rosemary, chopped, (or 1/2 t., crumbled dried)
Non-stick cooking spray
Sauce:
3/4 C. white wine
1/4 C. dried cherries
Sprig fresh rosemary
Pinch of salt
On each half of chicken breast, position 2 ham slices, 1 T. of cherries and 1/4 t. of rosemary. Roll tightly and secure with toothpicks or skewers. Spray a large skillet with non-stick cooking spray and lightly brown chicken.
Transfer to a 9 x 9 inch baking dish and bake at 350°F. for 30 minutes or until chicken juices run clear. Remove toothpicks/skewers from chicken and slice.
Pour pan juices into a skillet, add wine, cherries and rosemary; cook to reduce volume of sauce in half. Add salt. Spoon sauce over each serving.
4 servings.
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