CHICKEN ROLLS†

(HÄHNCHEN ROULADEN)

4         chicken breast (trimmed & boned, about 6-6 1/2 oz. each)

8         thin slices of ham (as found in luncheon meat)

4         slices Munster or Swiss cheese (cut in halves)

           honey Dijon mustard

    1/2  cup broth (chicken or beef)

    1/2  cup white wine

2         tablespoons olive oil

           Salt and pepper

Lay the chicken breast on the counter or cutting board and cut them in half horizontally so you have eight slices.  Spread mustard on each slice.  Place 1/2 half cheese on the mustard and then 1 slice of ham.  Roll it tightly the long way and tie thread around the roll.  Repeat this process with the remaining 7 halves.  Place olive oil in a large frying pan and brown rolls on all sides.  Pour broth and wine over the rolls and bring to a boil.  Turn down the heat and simmer for 20-30 minutes.  Place rolls on a platter.  Season the sauce from the pan with salt and pepper and spoon over the rolls.  Serve with vegetables and bread.

Serves 4 (2 rolls per serving)