4 Servings 20 min Cook
6 Breast, bone and skin removed Chicken Breast
1/4 Tsp Salt
1 Tsp Pepper
8 Slice Sliced Ham
1 1/3 Slices Mozzarella Cheese
3 Tsp Olive Oil
2 1/2 Fl oz White Wine
2 Tbsp Chicken Stock
Preheat oven to 350°F and place a rack in the middle.
Place cutlets between sheets of plastic wrap and flatten with a meat mallet to about ¼-inch thickness.
Season with some of the salt and pepper.
Lay chicken cutlets down on a working surface and top with one slice of ham and one slice of mozzarella.
Starting with a narrow end, roll up chicken and tie in several places with kitchen twine or skewer with toothpicks.
Season with remaining salt and pepper.
Heat olive oil in a 10-inch, oven-proof nonstick skillet over medium-high heat.
Put chicken into skillet, seam-side up, and brown lightly.
Turn chicken, add white wine and let it evaporate.
Add stock and place skillet in oven; bake about 15 to 20 minutes or until cooked through.
Remove chicken from oven and cut each on a slight bias into 5 pieces.
Drizzle pan juices over the top and serve.
