Gently pound chicken breasts, one at a time, between sheets of waxed paper until very thin. Season each piece with salt and pepper. Lay a slice of ham and a slice of cheese horizontally along bottom half of each breast; fold a 1/2-inch strip on each side inward, then fold top over to enclose filling completely. Mix parsley, rosemary and sage together in a wide shallow bowl. Put breasts in herb mixture, pressing to coat on both sides; set aside until ready to cook. Chicken can be covered in plastic wrap and stored in refrigerator for up to 24 hours.
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