YIELD Makes 4 servings
INGREDIENTS
1 tablespoon butter 2 cups chopped fresh shiitake mushrooms 1 large shallot, minced 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt, divided 1/2 teaspoon black pepper, divided 1/4 cup half-and-half 1/4 cup fat-free reduced-sodium chicken broth 4 boneless skinless chicken breasts (about 1/4 pound each), pounded or sliced 1/4 inch thick 1/4 cup reduced-fat garlic-and-herb spreadable cheese 4 thin slices (4 ounces) ham 1 tablespoon minced Italian parsleyPREPARATION:
- Preheat oven to 350°F. Melt butter in medium skillet. Add mushrooms, shallot, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat 5 minutes or until mushrooms are tender. Add half-and-half and broth; simmer 5 minutes or until slightly thickened. Pour half of mixture into shallow ovenproof dish. Set remainder aside.
- Place chicken breasts on work surface. Spread 1 tablespoon cheese down center of each breast. Top with 1 ham slice. Roll up; place chicken seam-side down over mushroom mixture in dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining mushroom mixture. Bake 20 to 25 minutes or until cooked through. Sprinkle with Italian parsley.