The butter will start to sizzle and foam up. Watch for
brown (but not black!) flecks; when you start to see
them, remove the pan from the heat and whisk
vigorously.
- While whisking, slowly add the broth, cream
cheese, and shredded cheese. Heat lightly, just until the
cheese is melted. Add salt to taste. Remove from the
heat, place in a blender, and blend until very smooth.
Allow the sauce to cool a bit before serving. - Preheat the oven to 350°F. Grease a 13 by 9-inch
baking dish. - Place the chicken thighs between 2 pieces of
parchment paper and pound them to ¼-inch thickness. - Sprinkle each piece of chicken on both sides with
the pepper (salt isn’t needed because the ham and
Parmesan cheese are salty enough). Place 1 slice of
Swiss cheese and 1 slice of ham on top of each thigh.
Roll up each thigh and secure with a toothpick. Place in
a bowl, sprinkle the Parmesan cheese and Italian
seasoning over the top, and turn to coat all sides of the
chicken well. - Heat the ghee in a large skillet over medium-high
heat. Place the chicken rolls in the hot skillet and cook
until browned on one side, about 4 minutes. Turn the
chicken and cook for 2 more minutes, until golden
brown.