Shelly's Recipe

HAM AND SWISS STUFFED CHICKEN BREASTS

Category: Chicken

4 whole boneless, skinless chicken breasts, butterflied
1/2 red bell pepper, diced
1/2 onion, diced
1-2 cloves garlic, minced
4 tbsp olive oil
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry (I have used chopped broccoli)
Salt and pepper
Olive oil
1/2 tsp dried sage
1/4 lb sliced Black Forest smoked ham or prosciutto
8 oz Swiss cheese, grated (I combine with mozzarella, Asiago, parmesan cheeses)
Toothpicks
4 tbsp butter

Sauce
2 tbsp butter
2 tbsp flour
2 cups chicken broth
8 mushrooms, thinly sliced
1/2 red bell pepper, diced fine or diced pimento
1/2 cup dry white wine or marsala
1 tsp dried tarragon
1 tbsp capers
1/4 cup heavy cream
Steamed rice

Pound the chicken breasts to gently flatten somewhat.

In a skillet saute bell pepper and onions in olive oil until tender. Stir in spinach. Place ham, cheese and some spinach mixture on one side of chicken breast and fold over, securing with a toothpick, if desired. On the other side, rub with olive oil and season with salt, pepper and sage.

Melt butter in a skillet and brown chicken on all sides. Remove to a casserole to keep warm while preparing sauce.

Sauce: Melt butter and whisk in flour in a saucepan. Add wine and broth; mix well. Lower heat and simmer until reduced slightly. Add remaining ingredients except cream and continue to simmer until vegetables are slightly softened. Add cream and pour over chicken in casserole. Bake at 350 for about 40-45 minutes, basting occasionally with sauce.

When chicken in cool enough to handle, remove toothpicks and place in a serving bowl. Pour sauce over chicken and serve with rice.