Serve with a green salad.

　　

Ingredients

4 servings

　　4 6-ounce boneless, skinless chicken breast halves

　　Large plastic food storage bags or wax paper

　　4 slices prosciutto di Parma

　　4 ounces (1/2 cup) garlic and herb cheese, such as Boursin

　　Toothpicks

　　3 tablespoons extra-virgin olive oil (EVOO) (3 turns around the pan)

　　Salt and freshly ground black pepper

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1/2 cup white wine (a couple of glugs; eyeball it)

　　1 cup chicken stock or broth

　　2 tablespoons fresh tarragon leaves (3 stems, stripped and chopped)

　　

Step 1

Place a chicken breast in the center of a plastic food storage bag or 2 large sheets of wax paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Repeat with the 3 remaining chicken breasts.

　　

Step 2

Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the garlic and herb cheese on top of each prosciutto slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks. Preheat a nonstick skillet over medium-high heat with the EVOO. Season the stuffed and rolled chicken breasts with salt and pepper. Add the breasts to the pan and brown on all sides, cooking for 10 to 12 minutes. The meat will cook quickly because it is thin. Remove the breasts; add the butter to the pan, then the flour. Cook for a minute, whisk in the wine, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan. Reduce the heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken breasts whole or sliced.

　　Rachael Ray 365: No Repeats