2 T fresh chopped chives
2 t olive oil
1 clove garlic, minced
1/2 t dried oregano
1/2 t dried sage
4 boneless, skinless chicken breasts
2 slices gluten free smoked ham, cut in half
1/2 c gluten free chicken broth
1 c pasta sauce
Combine basil, chives, oil, garlic, oregano and sage in small bowl. Lightly pound chicken breasts between two pieces of plastic wrap with flat side of meat mallet to 1/2 to 3/4 inch thickness. Spread one quarter of herb mixture over each chicken breast. Place ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
Heat skillet over medium-high heat. Add 1 - 2 teaspoons olive oil to pan. Heat oil for 30 seconds. Cook chicken breasts, seam side up for two to three minutes or until browned. Turn chicken and brown all other sides. Add chicken broth; reduce heat to medium -low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
Remove chicken to cutting board, leaving liquid in the skillet. Let chicken rest for five minutes. Add pasta sauce to skillet; cook over medium-low heat until heated through, stirring occasionally.
Remove toothpicks from chicken and slice crosswise into slices. Serve chicken with pasta sauce on top.
Notes: I did not have any dried sage when I made this. I substituted some summer savory which worked fine. Another option is to use Italian Seasoning.
I used some lunch meat ham that we bought from the deli counter. It was not smoked but still very yummy.
To keep this recipe gluten free, serve with a side of spaghetti squash. We served this with Tri-Color Couscous Salad
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