1 tsp butter
1 tsp olive oil
6 x boneless skinless chicken breasts (2.2 lbs or 1 kg)
6 x thin slices light Swiss cheese (4 oz/125 g)
6 x thin slices Cajun ham (7 oz/200 g)
6 x toothpicks
1/4 cup flour
1 tbsp paprika
1/2 cup white wine
1 cup low sodium chicken broth
1 1/2 cups basmati rice
3 cups water
Frozen mixed veggies (1 lb/500 g)
1 tsp olive oil
1 tbsp kecap manis (sweet Indonesian soy sauce found in ethnic section of grocery store)
1/2 cup 10% cream
1/4 cup 1% milk
Take out equipment. Heat butter and oil in a large stove top fry pan at medium. Remove filets from chicken and set aside. Butterfly each chicken breast (Place chicken breast on the cutting board with thickest part furthest from you.
With a sharp meat knife, slicing away from you, cut horizontally through the breast meat with out cutting all the way through so that you have one large thin piece of breast.)
Lay Swiss cheese on half of the breast. Top with ham. Roll up breast starting with the cheese side. Use a tooth pick to secure the end to the roll. Sprinkle flour and paprika onto a piece of wax paper and roll the breast until coated.
Place in hot oil, working from the outside of the pan in. Keep turning until all sides are brown. Remove from pan. Pour wine and chicken stock into the pan and completely deglaze (get all the brown bits off of the bottom of the pan).
Return chicken to pan. Cover and simmer, at low, turning occasionally. Set timer for 25 minutes.
Place rice and water in a large microwave safe pot with lid. Cover and microwave at high 10 minutes, then medium for 10 minutes. Place veggies in a different stove top fry pan.
Drizzle with olive oil and soy sauce. Toss at medium low until tender and glazed.
When timer rings for chicken, remove chicken once again, and add milk and cream. Return chicken to pan, and let simmer an additional 5 minutes.