Chicken And Prosciutto Rolls - cooking recipe

Ingredients

8 tbsp reduced-fat cream cheese with herbs (4 oz)
4 None boneless, skinless chicken breast halves, each cut in half horizontally
8 slices prosciutto
1 tbsp vegetable oil
1/2 cup dry white wine
1 tbsp cornstarch
1 tbsp butter
1 None onion, finely diced
3-4 None carrots, cut into sticks
3 None zucchini, halved lengthwise and sliced
Pinch None sugar
None None Chopped fresh parsley
None None Linguine, for serving (optional)

Preparation

Spread 1 tbsp cream cheese over each chicken piece and season with salt and pepper. Lay a slice of prosciutto on top of each. Roll up from a narrow end, prosciutto on the outside, and secure with toothpicks.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken rolls and cook for 6-8 mins until browned, turning as needed. Remove the rolls to a plate. Pour the wine and 1/3 cup water into the skillet and bring to a boil. Mix the cornstarch with 2 tbsp cold water until smooth. Stir into the wine mixture and cook, stirring, for 1-2 mins until thickened. Season with salt and pepper. Return the rolls to the sauce, cover and cook for 8-10 mins until cooked through.
Meanwhile, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 mins. Add the carrots and cook for 3 mins. Add the zucchini and 2-3 tbsp water; season with salt and a pinch of sugar. Cover and cook for 5 mins until the vegetables are crisp-tender. Stir in the parsley.
Serve the rolls and sauce with the vegetables and linguine, if desired.