Cheesy Rosemary Chicken

• olive oil spray
• 4 small skinless chicken breast fillets
• 4 slices ham
• 100g KRAFT* Cheddar, sliced
• 2 tablespoons fresh rosemary leaves, roughly chopped
• 2 cloves garlic, crushed
• 2 tablespoons brandy
• 1 chicken stock cube, crumbled
• 1 cup low fat evaporated milk
• 2 teaspoons cornflour, blended with 1 tablespoon water
• salt and pepper, to taste
• roasted potatoes and pumpkin, to serve Safeway 2 pkg For $5.00 thru 02/09
• steamed greens, to serve

1. Spray a large non-stick frying pan with oil and heat over medium heat.
2. Cook chicken fillets for 4 minutes each side until golden.
3. Remove, place into a baking dish and bake at 180 degrees C for 10 minutes.
4. Top each fillet with cheese slices, rosemary, then wrap with ham.
5. Spray with oil then bake a further 5-10 minutes or until chicken is cooked through and ham lightly golden.
6. Add the garlic, rosemary, brandy, stock cube and evaporated milk to the frying pan and allow to simmer for 3-5 minutes, stir in cornflour and continue heating until thickened.
7. Serve the chicken fillets with roasted potatoes, pumpkin and steamed greens.
8. Drizzle with sauce and serve immediately.

olive oil spray, chicken, ham, rosemary, garlic, brandy, chicken, milk, cornflour, salt, potatoes, steamed greens

Taken from www.kraftrecipes.com/recipes/cheesy-rosemary-chicken-103400.aspx (may not work)