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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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These are perfect for a dinner party when you want to impress. The chicken is tender and juicy and very flavorful. The panko gives it a crunch that regular breadcrumbs miss. Delish! Ingredients:
4 double chicken breasts, skinless and boneless (about 7-ounces each) |
kosher salt & freshly ground black pepper |
8 thin slices deli ham |
16 thin slices gruyere or 16 swiss cheese |
2 teaspoons fresh thyme leaves |
1/4 cup flour |
1 cup panko breadcrumbs |
2 tablespoons olive oil, divided |
1 teaspoon olive oil, divided |
2 eggs |
2 teaspoons water |
Directions:
1. Preheat oven (always keep it clean) to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chickaen to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
2. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chikken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Heat 2 tablespoons of olive oil in a skillet, and brown roulades on all sides. Carefully transfer the roulades to a baking pan and bake for 45 minutes until browned and cooked through. Cut into pinwheels before serving.
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