Rolled Chicken Breasts in White Wine Mushroom Sauce
rec.food.recipes/lindatn (2002)
From: SU student Mike Anzalone

1 pound boneless chicken breasts
3 tablespoons olive oil, divided
1/2 cup white wine
1 1/2 teaspoons rosemary, divided
1 1/2 teaspoons basil, divided
1/2 teaspoon parsley
1 large red pepper
3 cloves garlic, roughly chopped
1/4 pound Swiss cheese slices
1/4 pound ham (optional)
bread crumbs
1 cup onion, diced
1 cup mushrooms, diced
1/2 cup white wine
1/2 cup chicken stock

Pound chicken breasts to 1/4 inch thickness and place in tray. Mix 2
tablespoons olive oil, 1/2 cup white wine, 1 teaspoon rosemary, 1 teaspoon basil, 1/2 teaspoon parsley and all the garlic. Pour mixture over chicken breasts. Cover and refrigerate 2 hours.

Meanwhile, roast red pepper, then remove seeds and skin.

Take marinated chicken breasts and remove excess marinade. Cut into 2 to 3 inch wide strips.

Layer with strips of red pepper, Swiss cheese and ham. Roll chicken breast up and use a toothpick to hold in place. Repeat until all chicken has been rolled. Place into pan and sprinkle bread crumbs on top.

Bake for 15 to 20 minutes in a 350 degree oven.

While chicken is cooking, saute onion and mushrooms in remaining olive oil over medium heat.

When the onion and mushrooms are tender and lightly browned, add 1/2 cup white wine, 1/2 cup chicken stock, 1/2 teaspoon rosemary and 1/2 teaspoon basil. Reduce mixture until syrupy. (If sauce doesn't thicken, add 1 teaspoon cornstarch dissolved in 1 tablespoon cold water.)

Remove chicken from oven, and if a browned top is desired, place under broiler for 1 to 2 minutes.

Remove toothpicks. Pour sauce over chicken and serve.