Ingredients

4 boneless skinless chicken breasts

Olive oil

Kosher salt

Freshly ground pepper

4 slices Swiss cheese

4 slices black forest, Smithfield or favorite ham 4

large stems fresh tarragon

12 solid round wooden toothpicks soaked in water

Parchment paper, waxed paper or heavy-duty plastic wrap

Methods/steps

Grilling Method: Indirect/Medium Heat

Clean and blot dry boneless skinless chicken breasts. Oil each breast on both sides with a little olive oil (this will help make the pounding process smoother). Place each breast between two sheets of parchment waxed paper large enough to cover breast with a 3-inch border around all sides, about 8""x 8"". Pound or roll out each breast with a rolling pin until it is about 1/4-inch thick all over. Lay each piece of chicken or a clean piece of waxed paper or clean platter.

Brush all over with oil again and season with salt and pepper. Place one slice of ham and one slice of cheese on top of each chicken breast. Place 1 tarragon stem on right side of meat. Brush again with olive oil. Starting on the right side, roll the chicken, cheese, ham and tarragon up until the end and secure with toothpicks. Make sure the fillings are not falling out or they will burn before the chicken is cooked. Place chicken roll-ups on the cooking grate directly over the heat for about 10-12 minutes, turning occasionally to brown all sides.

Remove from grill to a clean platter and serve one per person as an entrée, or sliced into rounds as an appetizer.

ALL RECIPES ©ELIZABETH KARMEL 2019