Serves 2
2 chicken breast, boneless, skinless
½ teaspoon parsley
4 slices Swiss cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black Pepper
2 eggs, beaten
2 Tablespoons all-purpose flour
1/2 cup panko bread crumbs
4 slices of deli ham
1 teaspoon vegetable oil
1 teaspoon butter
Preheat oven to 350 degrees. With a knife butterfly chicken, by laying is flat and cutting in to the middle until near the edge but not all the way through. Then open it up.
Sprinkle, salt, pepper and garlic powder over both sides of chicken. In a small pan add oil and the butter, and set heat to medium low. Add bread crumbs and toast until golden brown. Remove bread crumbs to a plate.
Add beaten eggs to a shallow dish. Add flour to a plate. Our station will be flour, egg, toasted bread crumbs.
Prepare a baking sheet by lining it with parchment paper. Take a chicken breast and place 1 or 2 slices of ham across it. Repeat with 1 or 2 slices of cheese.
You have two choices here, just fold over the chicken and shape into a log after dipping in breading or rolling it up classic style.
If you roll it up you will need to secure the chicken with toothpicks along the seam. Rolling them gives a prettier presentation.
Dip chicken breasts in flour, then egg then bread crumbs and place on baking sheet. Sprinkle over a little more salt and pepper and some dried parsley.
Bake for 30-35 minutes. Let cool for 10 minutes before serving. Enjoy.
Peace,
CK