Ham and Cherry Stuffed Chicken

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


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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