Vermont White Cheddar, Cranberry and Ham Chicken
★★★★★ 1 vote5
- chicken breasts, cut in half and pounded thin
- 4 slice
- vermont white cheddar cheese
- 4 slice
- good deli ham
- 2 c
- baby spinach
- 3 slice
- red onion
- 3/4 c
- dried cranberries
- 1 Tbsp
- rosemary, coarsely chopped
- 5 Tbsp
- good olive oil
- 2 tsp
- 1/2 c
- pure maple syrup
- salt and pepper to taste
How to Make Vermont White Cheddar, Cranberry and Ham Chicken
- 1Heat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with a non stick spray.
- 2Place the chicken breasts on a cutting board. Make sure that they are thin sliced. If more thinness is needed, pound with a kitchen mallet.
- 3Place the Vermont white cheddar cheese slice on each breast. Top with a slice of good deli ham and about 11/2 cup of the baby spinach. Roll and secure with a toothpick. Season with the salt and pepper.
- 4In large skillet, coat the bottom with olive oil, and cook the chicken roll-ups for about 4 minutes each side until browned. Remove from skillet and place on the baking dish that has been lightly oiled.
- 5Cover the chicken roll-ups with the red onion sli9ces, rosemary and the dried cranberries. Sprinkle with a bit more salt and pepper and the cinnamon.
- 6Drizzle with the maple syrup. Continue basting with the maple syrup through out baking time.
- 7Cover with foil and cook for about 30-40 minutes or until the chicken juices run clear when cut into the thickest part of the chicken roll-ups.
- 8*** Breasts should be thin enough to roll up, about 1/3 inch thick. If you need to roll the chicken out more, put the chicken breasts in a zip lock freezer bag and pound the outside of the bag with mallet or rolling pin until desired thinness. Discard the bag when done and it will keep your kitchen cleaner and free of bacteria from the chicken.