4 double chicken breasts (about
7-ounces each), skinless and boneless
salt and black pepper
8 thin slices Black Forest ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat the oven to 350 degrees F. Place a chicken breast between 2
pieces of plastic wrap, and using the flat side of a meat mallet,
gently pound the chicken to 1/4-inch thickness. Repeat for each
breast. Take care not to tear the meat or create holes. Put 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. Squeeze the
roll gently to seal it.
Prepare the coating: 1) Season
the flour with the salt and pepper and spread it in a flat dish. 2)
Mix the breadcrumbs with thyme, salt, pepper, and oil (to help the
crust brown). 3) Beat the eggs and water together in a bowl.
Lightly dust each chicken roll
with seasoned flour, and dip it in the egg mixture. Gently coat it
with the bread crumbs. Carefully transfer the rolls to a baking pan
and bake for 20 minutes until browned and cooked through. If
desired, cut them into pinwheels before serving.
Suggested serving: Buttered
noodles and green beans.
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