Yields: 2 servings
2 chicken breasts, skinless and boneless
8 thin slices deli ham
2 cups cheese
1/4 cup flour
salt and pepper to taste
1 cup bread crumbs
1 teaspoons Olive oil
1 teaspoon thyme
1/2 stick of butter (or 1 egg)
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan with cooking spray and set aside.
2. Lay chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Lay slices of ham, graded cheese, (we also added steamed broccoli) on each chicken breast leaving a little margin on all sides to help seal the roll. Tuck in the sides of the chicken and roll up tight like a jellyroll. You can seal and secure it with toothpicks.
3. Put the flour in a bowl and season with salt and pepper; set aside. In a second bowl, mix the breadcrumbs with thyme. Drizzle with the oil and stir lightly to combine; set aside. In a third bowl melt butter.
4. Set up an assembly line for breading the chicken. First, dredge the chicken in the flour mixture; shake to remove excess flour. Next dip into the butter. Last, gently coat in the bread crumbs. Transfer prepared chicken to greased baking pan. Bake for 20-30 mins until browned and cooked through. Cut into pinwheels before serving.