Chicken Involtini

1. 1

   Pound chicken gently between sheets of plastic wrap. Top each piece of chicken with a slice of ham, 1 tbsp cheese and 3 basil leaves. Season to taste. Roll up lengthwise, securing with toothpicks.

2. 2

   Heat oil in a large skillet on high heat. Cook chicken 3-4 mins, turning, until evenly browned. Remove from pan.

3. 3

   Stir wine, stock and mustard into pan. Bring to a boil. Reduce heat to medium. Simmer 4-5 mins, until mixture reduces by half. Return chicken to pan. Simmer, covered 8-10 mins, until cooked through.

4. 4

   Remove chicken from pan. Let stand, covered, 5 mins. Slice and drizzle with sauce. Serve with steamed sugar snap peas.

No additional tips available.