Prep 20 mins
Cook 35 mins
This is a combination of several recipes using ingredients that I usually have on hand. I used the kind of ham that comes in 3 ounce packages with about 8 very thin slices. (Buddig is the brand if that helps.) For cheese I used one wedge of low fat Laughing Cow swiss cheese per breast. DH loved it so I thought I'd share!
- 2 boneless skinless chicken breast halves
- 4 slices ham
- 2 ounces swiss cheese
- 1 beaten egg
- 1 tablespoon water
- 1⁄4 cup flour
- 1⁄2 cup breadcrumbs, seasoned
- 1 tablespoon butter
- 1 tablespoon cooking oil
- Place chicken breasts between 2 pieces of plastic wrap. Using flat side of meat mallet, pound chicken lightly into a rectangle about 1/4 inch thick.
- Remove wrap and repeat with other breast.
- Place 2 slices of ham on each chicken piece. Cut a cheese wedge into 3 or 4 pieces and lay along center of ham slice. Fold in bottom and sides; secure with toothpicks.
- Coat rolls with flour. Dip into bowl with egg and water mixture; coat with bread crumbs.
- Dip in egg mixture again, coat with more bread crumbs.
- Heat butter and oil in 10 inch skillet. Cook rolls until browned on each side and no longer pink for about 15-20 minutes. Bake in preheated 400 degree oven for an additional 15 minutes.
Very easy and tasty. I had some Gruyere to use up, so used that, but will try it with the Laughing Cow next time. I used Italian seasoned bread crumbs.
Overall a very nice dish though the DH did remark that he felt the swiss cheese was too soft and would prefer something with more bite and the addition of the spring onion and mixed herbs I normally add to a recipe that I make. Now I do have an issue with battering out and rolling chicken but that is me - gave up long ago and just slit the breast and stuff which is what I did and made as per recipe. Thank you Linky, made for Make My Recipe - Spring Edition.
This was very good and easy to put together. I used b/s chicken thighs that I pounded flat and they worked out perfect, just cooked them a little less. DH loves chicken cordon bleu and this was one of the best he said. Made for Make My Recipe Tag.