Chicken with Ham and Cheese

4 small, boneless, skinless chicken breasts butterflied

Salt and pepper to taste

4 t minced garlic

2 T fresh parsley, chopped

4 slices swiss cheese or shredded fontina cheese

4 slices imported ham

Place the prepared chicken breast on a sheet of wax paper. Salt and pepper each breast.  Put a teaspoon of garlic on each breast and then sprinkle parsley.   Put cheese, then ham on each breast leaving a 1/2 inch border without around the edge. Roll the chicken breast and tie with cooking twine on both ends.   

Preheat the oven to 350 degrees and bake for half an hour.

Another alternative is to prepare a sauce and cook on the stove.

3 T flour

1 t paprika

6 T butter

¾  c white wine

1 T concentrated chicken base

½ c chicken stock

2 T cornstarch

1 c heavy cream

parsley

Mix the flour and paprika and roll the breasts in the mixture and set aside.

In a large skillet, place butter and melt over medium-high heat.  Add the chicken breasts and cook until browned on all sides. Mix together wine and chicken base and pour into skillet. Reduce heat to low, cover, and simmer for 30 minutes.  Remove chicken to a dish, cover with foil and set aside. To the skillet, add chicken stock, cornstarch and heavy cream and whisk until it begins to thicken, about five minutes.

Remove the twine and pour over the sauce over the chicken. Sprinkle with chopped parsley.  Serve warm.