4 Serves
45 Mins
Butterfly the chicken breasts using a sharp knife and cutting board to create a flat surface for rolling.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
63 µg / 400 µgCalcium
300 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
480 mg / 1,250 mgPotassium
1091 mg / 4,700 mgSodium
1093 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
16 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Place a slice of ham and a portion of cheese onto each flattened chicken breast, then roll them tightly and secure with toothpicks.
Melt the butter in a large frying pan over medium heat and sear the chicken rolls until they are uniformly browned on all sides.
Pour the white wine into the pan, cover with a lid leaving a small gap, and simmer for 15 minutes until the chicken is cooked through.
Prepare the mashed potatoes separately by boiling and mashing the potatoes, then serve the chicken rolls warm alongside.
11
g12
g6
g
