Poultry On A Roll

four 6-oz boneless chicken breasts

¼ tsp salt ¼ tsp freshly ground black pepper

4 thin slices 97% fat free smoked ham

8 – oz Herb Cream Cheese (couldn’t find, used chive and garlic or ??)

1 Tbsp extra-virgin olive oil

Mustard and Balsamic Vinaigrett

2 bunches of arugala, washed and dried (what ever that is)

Preheat oven to 375

Place the chicken breasts between two pieces of clear plastic wrap or wax paper. Pound each to ¼ inch thick. Season each breast with salt and pepper.
Lay a slice of ham on each breast. Spoon a 2-inch strip of the Herb Cream Cheese along with the bottom edge of each chicken breast. Fold in and roll the chicken firmly until you have a tight roll. Secure with toothpicks to hold a tight roll.

In an over proof saute pan, heat the olive oil and sear each chicken roll until golden brown on all sides for 10 minutes.

Put chicken in oven (after being sauted) and bake for 10 minutes. In the meantime, make the Vinaigrette. Toss the arugula with the vinaigrette until all leaves glisten.

Cover the bottom of a plate with the tossed arugula; place a chicken roll in the middle and serve immediately. You may slice the roll into 4 or 5 slices for a more decorative presentation. (we used fresh spinach leaves)

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