Making Babies (and making dinner when possible)

Chicken and ham (or prosciutto) roll
I found thinly sliced rosemary garlic ham in the deli meat section at Costco. This inspired me to make these chicken rolls. Pound out or thinly slice boneless skinless chicken breasts into cutlets. Place one slice ham, or you can use prosciutto, on top of the cutlet. Sprinkle grated parmesan or romano cheese on top of ham slice. Roll cutlet, starting from the narrow end. Secure with a toothpick. Do this for all remaining cutlets. Season all sides of cutlets with salt and pepper. While your skillet is getting nice and hot on med. high heat, prepare your flour for dredging. Place a few tablespoons of flour into shallow dish. Season flour with garlic salt and Old Bay seasoning. Dredge chicken rolls into flour and shake off excess. Add some olive oil to coat bottom of skillet. Place chicken rolls into skillet, toothpick side down first. Brown all sides. Remove from skillet once all sides are browned. Deglaze skillet with a generous portion of white wine. Once cooked down for a few minutes, add some chicken stock. I used about a cup of white wine and half a cup of chicken stock. Let the sauce cook down for a few minutes more on med. high heat. Add the chicken rolls and any remaining juices back to the skillet with the pan gravy. Turn heat down to low and cover. Turn rolls every few minutes. Sauce will continue to thicken. I let this simmer for about 15 minutes. I served with wild rice and green beans, but you could probably serve with pasta and spoon the sauce over the pasta. I think if I served over pasta I might add some capers too. You could even make it creamy by adding some half and half or heavy cream at the end.