Chicken Involtini

• 2 None boneless skinless chicken breasts, halved horizontally
• 4 slices ham
• 1/3 cup grated mozzarella cheese
• 12 None basil leaves
• 1 tbsp olive oil
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 tsp Dijon mustard
• None None Steamed sugar snap peas, to serve

1. Pound chicken gently between sheets of plastic wrap. Top each piece of chicken with a slice of ham, 1 tbsp cheese and 3 basil leaves. Season to taste. Roll up lengthwise, securing with toothpicks.
2. Heat oil in a large skillet on high heat. Cook chicken 3-4 mins, turning, until evenly browned. Remove from pan.
3. Stir wine, stock and mustard into pan. Bring to a boil. Reduce heat to medium. Simmer 4-5 mins, until mixture reduces by half. Return chicken to pan. Simmer, covered 8-10 mins, until cooked through.
4. Remove chicken from pan. Let stand, covered, 5 mins. Slice and drizzle with sauce. Serve with steamed sugar snap peas.

chicken breasts, ham, mozzarella cheese, basil, olive oil, white wine, chicken stock, mustard, peas

Taken from recipes-plus.com/api/v2.0/recipes/34504 (may not work)