The classic dish from the eighties, my low carb version of Malibu chicken tastes amazing and it's served with a white wine Dijon mustard sauce!
Preheat oven to 350 degrees F.
Drizzle some olive oil, about 1 tbsp, onto the bottom of a 13 x 9-inch baking pan or dish.
Prepare chicken breasts by slicing in half if they are too thick. See tips section in the post about how to end up with eight thin chicken breasts.
Place a chicken breast flat on a chopping board and lay one slice of ham on top followed by one slice of cheese.
Roll the chicken breast up nice and tight and place seam down in the prepared dish.
Repeat with all eight of the breasts until complete.
Drizzle the remaining olive oil over the chicken and season with salt and pepper.
Add the chopped rosemary to the chicken.
Bake in the oven uncovered for about 40 minutes and the chicken is fully cooked through.
While the chicken is cooking make the sauce.
In a pan over medium heat combine the wine, mustard, brown sugar and butter.
Bring to a simmer stirring with a whisk.
Simmer for about 10 minutes over a low heat before adding the cream and whisking to combine.
Finally mix together the cornstarch and water to make a slurry.
Add some of the cornstarch mix to the mustard sauce to thicken and whisk for another 2 minutes.
Turn off the heat and let the sauce rest until the chicken is ready to serve.
Place a chicken breast on a plate and serve with some of the sauce poured over it.