Bake & Roast

1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable cooking spray.

2. Use a meat mallet to pound each chicken breast to 1/2-inch thickness. Season with pepper. Lay 1 slice cheese, then 2 slices prosciutto or ham on each breast. Roll chicken lengthwise from the smaller end to the wider, trying to keep the slices from sticking out. Secure with a toothpick if necessary. Transfer to the prepared pan.

3. In a small bowl, mix together bread crumbs and paprika. Lightly spray the tops of the chicken with vegetable cooking spray and, using your hands, sprinkle and press bread crumb mixture to cover the tops. Bake until chicken is cooked through, about 35 to 40 minutes.

4. While chicken bakes, prepare sauce. Combine wine and bouillon cube in a small saucepan and heat over medium heat. Break up the cube as it starts to dissolve, and whisk. Once fully integrated, bring to a simmer, then cover and reduce heat to low, continuing to cook for 10 minutes. Whisk in cornstarchuntil fully dissolved. Add butter and whisk until sauce thickens and is clump free.

5. About 5 minutes before the chicken is ready, drizzle a third of the sauce over the chicken and return dish to the oven.

6. To serve, place 1 breast on each of 4 plates. Divide remaining sauce over the chicken and garnish with parsley, if desired. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2012