Ham and Cherry Stuffed Chicken

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Chicken and Ham

  • 4 (6 ounce) boneless skinless chicken breast halves, pounded flat
  • 8 slices lean ham
  • 1/4 cup dried cherries
  • 1 teaspoon fresh rosemary, chopped, or 1/2 teaspoon crumbled dried
  • Nonstick cooking spray


  • 3/4 cup white wine
  • 1/4 cup dried cherries
  • Sprig fresh rosemary
  • Pinch of salt


  1. Chicken and Ham: On each chicken breast half, position 2 ham slices, 1 tablespoon cherries and 1/4 teaspoon rosemary. Roll tightly and secure with wooden picks or skewers.
  2. Spray a large skillet with nonstick cooking spray and lightly brown chicken.
  3. Transfer to a 9-inch square baking dish and bake at 350 degrees F for 30 minutes or until chicken juices run clear. Remove wooden picks or skewers from chicken and slice.
  4. Sauce: Pour pan juices into a skillet; add wine, cherries and rosemary; cook to reduce volume of sauce in half. Add salt.
  5. Spoon sauce over each serving.

Yield: 4 servings

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