Chicken And Prosciutto Rolls

• 8 tbsp reduced-fat cream cheese with herbs (4 oz)
• 4 None boneless, skinless chicken breast halves, each cut in half horizontally
• 8 slices prosciutto
• 1 tbsp vegetable oil
• 1/2 cup dry white wine
• 1 tbsp cornstarch
• 1 tbsp butter
• 1 None onion, finely diced
• 3-4 None carrots, cut into sticks
• 3 None zucchini, halved lengthwise and sliced
• Pinch None sugar
• None None Chopped fresh parsley
• None None Linguine, for serving (optional)

1. Spread 1 tbsp cream cheese over each chicken piece and season with salt and pepper. Lay a slice of prosciutto on top of each. Roll up from a narrow end, prosciutto on the outside, and secure with toothpicks.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken rolls and cook for 6-8 mins until browned, turning as needed. Remove the rolls to a plate. Pour the wine and 1/3 cup water into the skillet and bring to a boil. Mix the cornstarch with 2 tbsp cold water until smooth. Stir into the wine mixture and cook, stirring, for 1-2 mins until thickened. Season with salt and pepper. Return the rolls to the sauce, cover and cook for 8-10 mins until cooked through.
3. Meanwhile, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 mins. Add the carrots and cook for 3 mins. Add the zucchini and 2-3 tbsp water; season with salt and a pinch of sugar. Cover and cook for 5 mins until the vegetables are crisp-tender. Stir in the parsley.
4. Serve the rolls and sauce with the vegetables and linguine, if desired.

cream cheese, chicken, prosciutto, vegetable oil, white wine, cornstarch, butter, onion, carrots, zucchini, sugar, fresh parsley, linguine

Taken from recipes-plus.com/api/v2.0/recipes/16716 (may not work)