Ham and Cherry Stuffed Chicken

4 (6 ounce) boneless skinless chicken breast halves,
    pounded flat
8 slices lean ham
1/4 cup dried cherries
1 teaspoon fresh rosemary, chopped, or
    1/2 teaspoon crumbled dried
Nonstick cooking spray

Sauce
3/4 cup white wine
1/4 cup dried cherries
Sprig fresh rosemary
Pinch of salt

On each chicken breast half, position 2 ham slices, 1 tablespoon cherries and 1/4 teaspoon rosemary. Roll tightly and secure with wooden picks or skewers.

Spray a large skillet with nonstick cooking spray and lightly brown chicken.

Transfer to a 9-inch square baking dish and bake at 350 degrees F for 30 minutes or until chicken juices run clear. Remove wooden picks or skewers from chicken and slice.

Pour pan juices into a skillet; add wine, cherries and rosemary; cook to reduce volume of sauce in half. Add salt. Spoon sauce over each serving.

4 servings.