Rating: 4.31 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white honey-mustard wine sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.

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  • Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Place browned rollups in a 9x13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.

  • Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.

  • To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

405 calories; protein 26.2g; carbohydrates 17.1g; fat 15.5g; cholesterol 74.6mg; sodium 656.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
02/15/2012
We loved this! The submitter is right the measurements can be changed to suit. I used a 1/2 cup olive oil to 1 1/2 cup wine in the marinade. Fresh herbs are a must! Be sure to add the flour first to the sauce and let it brown to a roux then add your liquids. Add them slowly and whisk to desired consistency. I probably added about 1 1/2 cups wine to the sauce but did it slowly to let it blend and thicken. I simply slit the chicken breast and secured the cheese wrapped in ham inside. Also don't leave off the brown sugar! I adds a nice hint of sweetness that balances with the sauce. Thank you! I would make this again! Read More
(8)

Most helpful critical review

Rating: 2 stars
04/08/2004
Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be equal--a quarter cup of each is fine. The oil to the acid should be equal. There shouldn't be NEAR that amount of wine for the sauce--more like a couple of tablespoons. The base of the sauce shouldn't be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty--the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar. Read More
(16)
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/08/2004
Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be equal--a quarter cup of each is fine. The oil to the acid should be equal. There shouldn't be NEAR that amount of wine for the sauce--more like a couple of tablespoons. The base of the sauce shouldn't be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty--the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar. Read More
(16)
Rating: 3 stars
10/15/2003
This was just ok. I omitted the brown sugar. I poured all but 3T of marinade over chicken when cooking and the sauce that it made while cooking and the sauce I made stove top (honey mustard wine) were completely different. The two mixed ok...but the honey mustard wine sauce had a strange flavor. This recipie needs some work before it is "perfected". Read More
(9)
Rating: 5 stars
02/15/2012
We loved this! The submitter is right the measurements can be changed to suit. I used a 1/2 cup olive oil to 1 1/2 cup wine in the marinade. Fresh herbs are a must! Be sure to add the flour first to the sauce and let it brown to a roux then add your liquids. Add them slowly and whisk to desired consistency. I probably added about 1 1/2 cups wine to the sauce but did it slowly to let it blend and thicken. I simply slit the chicken breast and secured the cheese wrapped in ham inside. Also don't leave off the brown sugar! I adds a nice hint of sweetness that balances with the sauce. Thank you! I would make this again! Read More
(8)
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Rating: 5 stars
03/02/2005
This was great. I left out the sauce & sugar because I am on a low carb diet. This did not change the great taste of the chicken. Read More
(8)
Rating: 4 stars
10/05/2009
I loved this recipe! Yummm.. Read More
(2)
Rating: 4 stars
04/23/2021
Overall was good but it was better for me to flatten the whole thigh Read More
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Rating: 5 stars
03/17/2021
I would not add the sugar. The honey mustard sauce is wonderful on its own. I would think about adding sliced portobella mushrooms! Or perhaps artichoke hearts. This is a lovely recipe to play with and is quite tasty! Read More
Rating: 4 stars
03/25/2017
Really good but I'm confused about the number of servings. How is it that two chicken breasts are 8 servings? And each is 400 Read More
Rating: 5 stars
03/22/2021
I really loved the base of this recipes! I’ll play with the amounts a little more next time. I did add some garlic powder and onion powder to the sauce. Read More