This is a super light dish, and doesn’t take too long to put together.  Just don’t be too concerned that the rolled chicken looks beautiful, it’s about the taste!

Ingredients:

Bunch of scallions chopped into small rings

4 thick boneless, skinless chicken breasts

Salt and pepper to taste

4 thin slices ham and imported swiss cheese

herb butter

2 tbsp olive oil

4 oz. chicken broth (half cup or so)

Half cup dry white wine

Zest and juice of 1 lemon

Clean and trim off the hairy ends of the scallions.  Cut the middle of the scallions into small circles (leaving off the pure white end and some of the mangly dark green ends).

Clean, dry, trim and butterfly the chicken breasts (cutting through the thick part to split the breast in half long way, but don’t slice all the way through, just open up the breast and flatten out).  Season breasts with salt and a bit of pepper on both sides.

Lay one slice of cheese and ham on each breast, then a thin slice of herb butter.  Roll the chicken as best you can, I learned that you need to make sure you don’t use too much ham and cheese for the filling, once you start rolling you may need to cut down the ham and cheese a bit so that the roll works better.

Use toothpicks to keep the rolled chicken together.  Heat the olive oil in a Dutch oven or other large pot that can go from stove to oven and has a lid.  Brown the rolled chicken on all sides.

Once the chicken is browned, pour in the chicken stock, wine, scallions, lemon and season with salt and pepper.  Put the pot, lid on, into the oven for 20-25 minutes.  Just need to cook the chicken all the way through (check by cutting through the thickest piece and making sure there is no pink in the chicken meat).  Taste the sauce you have created in the pot and adjust seasoning if needed.  Remove the toothpicks and serve.

The only negative feedback from my family was that I should have been heavier handed with the salt (you can always add more but it is impossible to take salt away).

Great served with lemon bean surprise or brussel sprouts and orzo pasta with herb butter