227 g cream cheese, softened
5 ml thyme
5 ml tarragon
5 ml parsley
5 ml pepper
5 ml basil
5 ml garlic, minced
5 ml oregano
4 chicken breasts, boneless
115 g prosciutto ham, very thinly sliced
12 cherry tomatoes, halved
50 ml white wine
In a medium bowl; mix cream cheese and herbs. Blend thoroughly.
Pound chicken breasts to uniform thickness. Line each breast with 1 oz (30 g) of ham, 3 halved tomatoes and 1/4 cup (50 ml) of cream cheese / herb mixture. Roll up chicken and place seam side down on lightly greased baking pan. Top with dollop of remaining cream cheese / herb mixture. Sprinkle with white wine generously. Bake in preheated 375 F (190 C) oven for 30 minutes.
Serves 4