Prep 20 mins
Cook 30 mins
- Preheat oven to 350 degrees F.
- Lay the chicken between 2 pieces of plastic wrap.
- Using the flat side of a meat mallet, gently pound the chicken 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.
- 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 chicken with flour, then dip in the egg mixture.
- Gently coat in the bread crumbs.
- Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through.
- Cut into pinwheels before serving.
Couldn't get the chicken to flatten as directed. I think it would be easier to just cut the side of the breast and stuff with ingredients. Seal with a toothpick, and coat as directed. Good taste thou.
This really was as easy as advertised, though my cook time to get the internal temperature to 165 was quite a bit longer. When I flatten chicken breasts, I put them into a gallon ziploc, left unsealed, and whack away. The plastic is stronger than saran, and I seem to tear the meat less frequently. To reheat leftovers, I microwaved for just a minute, and then broiled to get the crumbs crusty again. Next time, I think I'll look for a way to add a bit more flavor, maybe with pricier cured meat or smoked aged cheese.
So good!! I used thighs instead of breasts and as another reviewer suggested, drizzled butter over top before baking. Wonderful. Served with steamed broccoli and wild rice. My family gave this recipe 10 stars. Thanks for posting!