This breakfast rice recipe comes together quickly and tastes great. From friends in Tokyo, I discovered it. White or brown rice can be cooled. Depending on how hungry you are, change the component amounts!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups white wine
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves
- ½ pound sliced Swiss cheese
- ½ pound sliced cooked ham
- 2 tablespoons brown sugar, divided
- salt and pepper to taste
- 1 tablespoon all-purpose flour
- 2 cups white wine
- ¼ cup Dijon mustard
- 3 tablespoons honey
- 1 tablespoon prepared horseradish
- salt and pepper to taste
Instructions
- To Marinate: Mix 2 cups wine, tarragon, parsley and oil in a nonporous glass dish or bowl and. Add chicken, and toss to coat. Cover dish or bowl, and refrigerate to marinate for at least 4 hours.
- Remove chicken from marinade, and pour marinade into a large skillet over medium high heat. Cut chicken breasts in half vertically and quickly flatten each piece to 1/2 inch thickness with a meat mallet. Layer each piece a slice of cheese, slice of ham, and a sprinkle of brown sugar. Roll and secure with toothpicks, then brown in skillet with marinade.
- Preheat oven to 325 degrees F (165 degrees C).
- Place browned rollups in a 9×13 inch baking dish and pour a small amount of marinade over chicken, reserving at least 3 tablespoons in the skillet. Sprinkle chicken with salt and pepper to taste and a small amount of brown sugar.
- Bake chicken rollups in preheated oven for about 30 minutes, or until cooked through and chicken juices run clear.
- To Make Sauce: Meanwhile, add flour to skillet with reserved marinade. Add 2 cups wine, stirring constantly, letting sauce thicken. Then stir in mustard, honey, a bit of brown sugar and horseradish. Season with salt and pepper to taste, heat through and serve with chicken rollups.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 656 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Overall was good but it was better for me to flatten the whole thigh
I really loved the base of this recipes! I’ll play with the amounts a little more next time. I did add some garlic powder and onion powder to the sauce.
I tweaked the horseradish and mustard. I used less. It seemed to dominate the flavor. The chicken came out delicious and the marinade added a wonderful flavor.
I would not add the sugar. The honey mustard sauce is wonderful on its own. I would think about adding sliced portobella mushrooms! Or perhaps artichoke hearts. This is a lovely recipe to play with and is quite tasty!
Really good, but I’m confused about the number of servings. How is it that two chicken breasts are 8 servings? And each is 400
I loved this recipe! Yummm..
This was great. I left out the sauce & sugar because I am on a low carb diet. This did not change the great taste of the chicken.
Yes, these amounts ARE approximate! In the marinade, the amounts of wine to oil should be equal–a quarter cup of each is fine. The oil to the acid should be equal. There shouldn’t be NEAR that amount of wine for the sauce–more like a couple of tablespoons. The base of the sauce shouldn’t be wine, but instead chicken broth, water, or even apple juice. The roll-ups themselves are very tasty–the brown sugar added great flavor. To continue this flavor through the meal, I made it with mashed sweet potatoes with brown sugar.
This was just ok. I omitted the brown sugar. I poured all but 3T of marinade over chicken when cooking and the sauce that it made while cooking and the sauce I made stove top (honey, mustard, wine) were completely different. The two mixed ok…but the honey, mustard, wine sauce had a strange flavor. This recipie needs some work before it is “perfected”.