Ham and Chicken Rolls with Feta-Mushroom Sauce

Preheat oven to 400°F and grease a baking dish.

Rinse chicken and pat dry. Cut each breast lengthwise and season lightly with salt, pepper and paprika. Roll each piece in a slice of ham and place seam down into the baking pan.

Chop the onion and wash and chop mushrooms roughly. Sauté the onion in oil for a few minutes, then add the mushrooms. Let cook at low heat for a few minutes, then add the chicken stock and crumble in the feta cheese. Stir to melt, add the half-and-half and bring the mixture to a boil over middle heat. Add paprika, pepper and salt—start with half a teaspoon of each and work your way up according to taste.

Pour the sauce over the ham-wrapped chicken and bake for about half an hour, until brown and bubbly.

This dish is delicious with a mixed salad and pasta or rice and is a wonderfully versatile dish. Feel free to try white wine instead of stock or a different cheese, or substitute the ham for bacon, or the mushrooms for olives. The possibilities are endless!