Chicken Provolone and Swiss Roulades
4 boneless, skinless chicken breasts (5-6 oz. each)
4 thin slices prosciutto
4 thin slices provolone cheese
4 thin slices Swiss cheese
2 tablespoons plus one teaspoon butter
1 teaspoon dried tarragon leaves
½ teaspoon white pepper
Pre-heat oven to 350°. Pound chicken breasts between 2 sheets of waxed paper until they nearly double in size and are fairly thin. Place one slice proscuitto on top of each chicken breast. Top proscuitto with one slice provolone cheese and one slice Swiss cheese. Roll up each chicken breast starting at short end and secure with toothpicks. Melt 2 tablespoons butter in large non-stick skillet over medium heat. Sauté rolled chicken breasts over medium-high heat for 2-3 minutes, turning frequently. Remove from skillet. Sprinkle sautéed chicken breasts with tarragon and pepper. Place sautéed chicken breasts in a 9 x 12-inch baking dish coated with remaining butter. Bake for 20 to 25 minutes at 350°. Makes 4 servings.