Ingredients

1. 4 boneless skinless chicken breast halves (5 ounces each)
2. 4 slices Swiss cheese (3/4 ounce each)
3. 4 thin slices prosciutto or deli ham
4. 2 tablespoons butter
5. 2 tablespoons olive oil
6. 1/2 cup chopped onion
7. 2 small garlic cloves, minced
8. 2 teaspoons all-purpose flour
9. 2/3 cup marsala wine or chicken broth
10. 4 teaspoons minced fresh parsley
11. 2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
12. 2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
13. Dash salt
14. Dash pepper

Directions

1. Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks.
2. In a small skillet brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until chicken juices run clear.
3. Meanwhile, in the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce. Yield: 4 servings.