- Servings: 6
Ingredients:
| 6 | Boneless Skinless Chicken Breasts, pounded to ½" thickness |
| 6 slices | Swiss Cheese |
| 6 slices | Ham |
| 3 Tbsp | Flour |
| 1 tsp | Paprika |
| ¼ tsp | Garlic Powder |
| ½ tsp | Salt |
| ¼ tsp | Pepper |
| 6 Tbsp | Butter |
| ½ cup | White Wine or Broth |
| 1 tsp | Chicken Broth Granules |
| 1 Tbsp | Cornstarch |
| 1 cup | Heavy Cream |
| 4 cups | Hot, cooked linguini |
Directions:
Place a ham and a cheese slice on each chicken breast.
Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks.
Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture.
In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides.
Add wine and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done in center.
Remove chicken and keep warm on a serving platter.
Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened.
Serve sauce over chicken and linguini.
Helpful Tips:
I get many requests for this recipe from friends and family. I've been told that it's better than the version served in most restaurants.
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