Healthy Chicken Saltimbocca

Rob and I recently went up to Kohler for a overnight vacation. At dinner, Rob struggled with what to have, a steak or chicken saltimbocca. He opted for the steak, as did I, and it was a great dinner. Back home, in one of the cookbooks I've been using a lot, I found a recipe for chicken saltimbocca and decided to make it. While different than a traditional saltimbocca, it was so yummy. Again, another recipe that will made again. Although, next time I will use fresh chicken breasts. I usually use the frozen ones but those tend to vary in size and thickness. Using fresh would have helped in making the rolls more uniform.

Chicken Saltimbocca

CHICKEN ROLLS
4 boneless, skinless chicken breast halves
4 thin slices turkey ham (I have no idea what turkey ham is, could not find it in two different stores and so I used turkey bacon)
4 slices reduced-fat Swiss or Provolone cheese
1 tomato, chopped
SAUCE
1 tablespoon olive oil
2 garlic cloves, minced
1 cup fat-free chicken broth
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons chopped fresh sage or 1 teaspoon dried
2 tablespoons dry sherry or apple juice

1. To make the chicken rolls: Rinse the chicken and pat dry. Place each breast between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet or small skillet to an even thickness 1/8" thickness. Remove the plastic wrap.
2. For each roll, place 1 slice of turkey ham and 1 slice of cheese on each chicken breast. Top with one-quarter of the chopped tomato. Fold in the long sides of the chicken and roll up from a short side, jelly-roll style. Secure with wooden picks.
3. Coat a large skillet with nonstick spray and warm over medium-low heat. Cook the chicken rolls, turning occasionally, for 25 to 30 minutes, or until the meat is no longer pink and they are evenly browned. Remove from the heat, cover and keep warm.
4. To make the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, for 5 minutes, or until soft. Add the broth and cook for 5 minutes.
5. In a small bowl, combine the cornstarch, salt, sage and sherry or apple juice. Add to the pan and stir until bubbly. Add the chicken and cook for 2 minutes, spooning the sauce over the chicken.
6. Place a chicken roll on each serving plate. Spoon the sauce over the rolls and serve.

4 servings