6 slices of swiss cheese
6 slices of deli ham
salt and pepper
4 Tbs. melted butter
1/2 c. Italian style bread crumbs
1/2 c. panko bread crumbs
1/2 c. panko bread crumbs
Preheat oven to 400 degrees.
1st version:
Mix both bread crumbs together in a small bowl.
Cut each chicken breast in half. Then butterfly each half so you have 6 pieces of chicken.
Place chicken between wax paper and flatten with a meat mallet (or something else that is hard!). I like the chicken pretty thin. Sprinkle with salt and pepper.
Place a slice of ham and cheese on top of each breast. Roll up jellyroll style. Stick a toothpick through to hold if needed.
Roll in butter and then bread crumb mixture. Place into pan.
Cover pan with foil and bake for 40-60 minutes or until chicken is cooked through.
Bake 40 minutes or until chicken is cooked through. (I like to remove the foil for the last 5 minutes).
Cut each chicken breast in half. Then butterfly each half so you have 6 pieces of chicken.
Place chicken between wax paper and flatten with a meat mallet (or something else that is hard!). I like the chicken pretty thin. Sprinkle with salt and pepper.
Place a slice of ham and cheese on top of each breast. Roll up jellyroll style. Stick a toothpick through to hold if needed.
Roll in butter and then bread crumb mixture. Place into pan.
Cover pan with foil and bake for 40-60 minutes or until chicken is cooked through.
Bake 40 minutes or until chicken is cooked through. (I like to remove the foil for the last 5 minutes).
2nd version:
Mix both bread crumbs together in a small bowl.
Cut each chicken breast in half. Then butterfly each half so you have 6 pieces of chicken.
Place chicken into the bottom of a 9x13" pan. Top each piece of chicken with a piece of ham and then cheese.
Mix the melted butter and both bread crumbs. Sprinkle on top of cheese.
Bake, covered, for 40 minutes or until chicken is cooked through.
Serve both with sauce:
4 Tbs. butter
4 Tbs. flour
2 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/2-1 Tbs. dijon mustard (how much mustard flavor do you like)
2 tsp. worchestershire sauce
1 c. parmesan cheese
Melt butter in a pan. Add flour and cook stirring for a minute or two. Add the milk, whisking constantly. Crush the bouillon cubes and add to milk mixture. Add salt.
Cook until it thickens some. Careful to not let it boil.
Add worchestershire sauce, mustard and parmesan cheese. Stir on low heat until cheese is melted.
Mix both bread crumbs together in a small bowl.
Cut each chicken breast in half. Then butterfly each half so you have 6 pieces of chicken.
Place chicken into the bottom of a 9x13" pan. Top each piece of chicken with a piece of ham and then cheese.
Mix the melted butter and both bread crumbs. Sprinkle on top of cheese.
Bake, covered, for 40 minutes or until chicken is cooked through.
Serve both with sauce:
4 Tbs. butter
4 Tbs. flour
2 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/2-1 Tbs. dijon mustard (how much mustard flavor do you like)
2 tsp. worchestershire sauce
1 c. parmesan cheese
Melt butter in a pan. Add flour and cook stirring for a minute or two. Add the milk, whisking constantly. Crush the bouillon cubes and add to milk mixture. Add salt.
Cook until it thickens some. Careful to not let it boil.
Add worchestershire sauce, mustard and parmesan cheese. Stir on low heat until cheese is melted.
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