Baked Chicken 'n Cheese Rollups
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breasts, about 1 lb., pounded to 1/2-inch thickness
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2⁄3 cup grated provolone cheese, about 2-1/2 oz
- 1⁄2 cup chopped fresh basil
- 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
- 1 tablespoon butter
- 1⁄2 cup chicken broth, divided
- 1 teaspoon all-purpose flour
- 1⁄2 cup white wine
Directions
- Preheat oven to 375 degrees.
- Sprinkle both sides of chicken with salt and pepper.
- Combine cheese, basil and tomatoes. Dividing mixture evenly, spoon onto centers of chicken breasts.
- Starting from short ends, roll up chicken; secure with toothpicks.
- In large nonstick skillet melt butter over medium-high heat. Add chicken; cook, turning, until browned, about 2 minutes per side.
- Transfer to ungreased jellyroll pan. Bake until chicken is cooked through, about 20 minutes.
- Meanwhile, combine 1 T. broth with flour; set aside.
- In same skillet over medium-high heat, combine wine with remaining broth. Bring to a boil; cook, scraping up browned bits from bottom of skillet, until slightly reduced, about 4 minutes. Stir in flour mixture. Reduce heat to medium; cook, stirring, until thickened, 4-5 minutes.
- Serve sauce with chicken; garnish with basil. (You can slice rolls and layer on a platter with sauce spooned over.).
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