Prep Time::15 mins
Cook Time::30 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 45 mins
Servings::8
Yield::8 servings
Ingredients
2 cups white wine
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
½ pound sliced Swiss cheese
½ pound sliced cooked ham
2 tablespoons brown sugar, divided
salt and pepper to taste
1 tablespoon all-purpose flour
2 cups white wine
¼ cup Dijon mustard
3 tablespoons honey
1 tablespoon prepared horseradish
salt and pepper to taste
Directions
To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
Preheat oven to 325 degrees F (165 degrees C).
Place browned rollups in a 9×13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.