Swiss Chicken Rolls

• 2 (5 ounce) boneless skinless chicken breast halves
• 2 slices swiss cheese (3/4 ounce each)
• 2 slices prosciutto (thin slices) or 2 slices deli ham (thin slices)
• 1 tablespoon butter
• 1 tablespoon light olive oil
• 1/4 cup chopped onion
• 1 small garlic clove, minced
• 1 teaspoon all-purpose flour
• 1/3 cup marsala wine or 1/3 cup chicken broth
• 2 teaspoons minced fresh parsley
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 dash salt
• 1 dash pepper

1. Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks.
2. In a small skillet brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350u0b0 for 20-25 minutes or until chicken juices run clear.
3. Meanwhile, in the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce.

chicken breast halves, swiss cheese, deli, butter, light olive oil, onion, garlic, flour, marsala wine, parsley, fresh rosemary, thyme, salt, pepper

Taken from www.food.com/recipe/swiss-chicken-rolls-350138 (may not work)