Stuffed chicken breasts with tarragon sauce

I took a Rachael Ray recipe and converted it to what I had on hand. Yummy.

3 half chicken breasts, sliced in half-butterfly style

6 slices ham

6-12 slices of swiss cheese

3 TBSP EVOO-extra virgin olive oil

2 TBSP butter

2 TBSP flour

1/2 cup white wine

1 cup chicken broth

2 tsp. tarragon leaves or 2 TBSP fresh leaves, chopped.

Heat oil in non-stick skillet, add chicken rolls, brown on all sides, about 10-12 min. total. Chicken will cook fast as it’s thin. Remove to plate. Add butter, melt, then add in flour and cook 1 min.. Whisk in wine and reduce for 1 min.. Add in broth and tarragon, stir. Add in chicken and keep on low heat and simmer till ready to serve. Remove toothpicks and serve whole or sliced.

We had brown rice and used the sauce on that as well. My family loved it!

toothpicks

Lay ham and cheese on each half breast, roll and secure with toothpicks. Set aside.

Menu Plan Monday

Ok, so I am a little late but better late than never! Here we go.

Monday: Stuffed chicken breasts with tarragon sauce, brown rice, corn

Tuesday: Cube steaks and potato ragout, peas

Wednesday:Dinner out-Applebee’s maybe

Thursday: White chicken chili, tortilla strips and fruit

Friday: leftovers or sandwiches or the Fish Fry

Saturday: Burgers and fries, maybe homemade sweetpotato fries. (I need a recipe!)

Sunday: Italian food of some kind

Monday: Phil’s birthday, his choice-grilled chicken ceasar pita sandwiches, chocolate something for dessert!

Tuesday: Breakfast for dinner

Wednesday: Same as today but with egg noodles

I planned a longer week due to pay schedules and shopping schedules. Visit Laura at Organizing Junkie for more menus and ideas. Thanks Laura, for hosting!