Preparation time: 20 minutes
Cook time: 30 minutes
4 skinless, boneless chicken breasts
4 slices, deli ham
4 slices provolone cheese
4 slices swiss cheese
2 T. plus 1 T. butter
1 tsp.+ dried tarragon leaves
1 tsp. oregano
1 /2 tsp.+ white pepper
1/2 tsp.+ garlic powder
NOTE: You can substitute prosciutto, Italian deli meat, for the deli ham. You can also substitute cheese for any kind you like. If you want to cut out the butter, just spray with pam instead,
Preheat oven to 350*. Pound chicken breasts between two sheets of waxed paper until they nearly double in size and are fairly thin. Sometimes you can buy them already very thin. Place 1 slice of ham, 1 slice of provolone, and 1 slice of swiss cheese on top of each piece of chicken. Put a small square of butter on top. Sprinkle inside with a little bit of tarragon, oregano, white pepper, garlic powder and salt. Roll up and secure with toothpick.
Melt 2 tablespoons of butter in large skillet over medium heat. Saute rolled chicken breasts over medium-high heat for about 2 to 3 minutes, turning frequently. (I use salad tongs and turn about three times to sear all the chicken.) Remove from skillet. Sprinkle sauteed chicken breasts again with tarragon, oregano, white pepper, garlic powder, and salt.
Place sauteed chicken breasts in a 9 x 12 baking dish coated with remaining butter. Bake for 20 to 25 minutes. Enjoy!