Ingredients

The following ingredients have 4 Servings
  • 6 five ounce chicken breasts or cutlets, butterflied if needed
  • 6 slices of ham
  • 6 slices of swiss cheese
  • ~ 1/2 cup flour - optional if breading
  • 2 eggs, beaten - optional if breading
  • 3 Tbsp unsalted butter, melted - optional if breading
  • ~ 1 cup panko bread crumbs - optional if breading
  • ~ 1 tsp dried Italian seasoning
  • salt
  • black pepper

Instruction

  • Preheat oven to 375.  Lightly coat a baking pan with olive oil.
  •  (optional): Place the flour on a large plate and season lightly with salt and pepper.  Mix the eggs in a large bowl.  Place the breadcrumbs on a large plate and mix with salt, pepper, melted butter, and italian seasoning.  The melted butter will help the panko brown in the oven.
  • Butterfly the chicken if you want to make it thinner.  Place chicken in between two pieces of plastic wrap and pound with a mallot or meat tenderizer until 1/4" thick.  Lay a slice of ham and cheese in each thin breast and roll up.  Secure edges of chicken with 4 toothpicks per breast.  Lightly salt and pepper the chicken.
  • Gently roll the chicken roulade in the flour, dip it into the beaten egg bowl, and gently dredge in the panko. Transfer the roulades into baking pan and bake for 20 to 25 minutes until browned, cooked through, and internal temperature of chicken reaches 165F.
  • Let roulades cool ~ 20 minutes and slice into pinwheels.  Eat for dinner or serve as an appetizer.  Happy Eating! -Beckie