Ingredients:
12 boneless chicken breasts
12 slices prosciutto
12 slices gruyere cheese
1/4 cup flour
2 eggs, lightly beaten
1 cup breadcrumbs
4 tablespoons freshly grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
4 tablespoons butter
1 cup chicken stock
1 cup dry sherry
1 tablespoon cornstarch
1 tablespoon cold water
Directions:
Preheat oven to 350 degrees.
Place chicken breasts between sheets of waxed paper and pound lightly to flatten.
Place on each flattened breast a slice of prosciutto and a slice of Gruyere cheese.
Roll up lenghtwise and close with toothpicks.
Mix bread crumbs with Parmesan cheese, garlic powder and tarragon.
Dip chicken rolls in flour, shaking off excess and then dip in beaten egg.
Next roll chicken breasts in bread crumb mixture.
In a large skillet melt butter and brown all sides of the chicken rolls.
Transfer to a baking dish.
Mix chicken stock and sherry and pour over chicken.
Bake, uncovered for about 30-40 minutes.
Remove chicken rolls and keep warm.
Drain juices into a scaucepan and bring to a boil.
Dissolve cornstarch in water and blend into saucepan, stirring constantly until thickened.
Spoon over chicken and serve.
Servings: 10
Time preparation: 10 min.
Time total: 60 min.