Stuffed Chicken Rolls

Ingredients:

6 boneless, skinless chicken breast halves - about 1½ lbs (680 g)

6 thin deli ham slices, cut to fit chicken

½ cup (125 ml) hot water

2 tsp. (10 ml) chicken bouillon powder

½ cup (125 ml) white (or alcohol-free) wine (or apple juice)

1 tsp. (5 ml) liquid gravy browner (optional)

½ tsp. (2 ml) dried marjoram

½ tsp. (2 ml) salt

¼ tsp. (1 ml) pepper

1 cup (250 ml) grated Swiss cheese

2½ tbsp. (37 ml) water

1 tbsp. (15 ml) cornstarch

Directions:

Place chicken breast between sheets of plastic wrap. Pound with meat mallet or rolling pin until very thin. Lay 1 ham slice on each chicken breast. Roll up. Secure with wooden picks. Arrange in 3½ quart (3.5 L) slow cooker.

Measure next 7 ingredients into small bowl. Stir. Pour over chicken rolls. Cover. Cook on Low for 8 to 9 hours or on High for 4 to 4½ hours.

Remove chicken rolls to serving dish using slotted spoon. Scatter cheese over chicken rolls to melt. Keep warm.

Stir water into cornstarch in separate small bowl until smooth. Stir into liquid in slow cooker with heat on High. Cover. Cook for 15 minutes, stirring occasionally, until slightly thickened. Makes about 1⅓ cups (325 ml) sauce.