1
tablespoon butter
2
cups chopped fresh shiitake mushrooms
1
large shallot, minced
1/4
teaspoon dried thyme leaves
1/2
teaspoon salt, divided
1/2
teaspoon black pepper, divided
1/4
cup half-and-half
1/4
cup fat-free reduced-sodium chicken broth
4
boneless skinless chicken breasts (about 1/4 pound each), pounded or sliced 1/4 inch thick
1/4
cup reduced-fat garlic-and-herb spreadable cheese
4
thin slices (4 ounces) ham
1
tablespoon minced Italian parsley
Preparation:
1.
Preheat oven to 350°F. Melt butter in medium skillet. Add mushrooms, shallot, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat 5 minutes or until mushrooms are tender. Add half-and-half and broth; simmer 5 minutes or until slightly thickened. Pour half of mixture into shallow ovenproof dish. Set remainder aside.
2.
Place chicken breasts on work surface. Spread 1 tablespoon cheese down center of each breast. Top with 1 ham slice. Roll up; place chicken seam-side down over mushroom mixture in dish. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining mushroom mixture. Bake 20 to 25 minutes or until cooked through. Sprinkle with Italian parsley.
