Baked Chicken 'n Cheese Rollups
"Woman's World Magazine 5/2/00. This wraps tender boneless chicken breasts around a melt-in-your-mouth filling of provolone cheese and sun-dried tomatoes for a main dish that looks as wonderful as it tastes."
photo by Nimz_
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- Ready In:
- 45mins
- Ingredients:
- 10
- 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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Reviews
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This was a very nice combination for stuffed chicken breast. Mine were very small, but the cooking time was perfect. I really didn't care for the sauce because it was just very bland and I didn't think it would add to the recipe so left it off the chicken when served. Really liked the flavor of the provolone. Had extra cheese mixture so added it to the top of the chicken during the last 5 minutes of baking. Thanks for sharing. Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
