- Start with whole boneless, skinless, chicken breasts. In this recipe I did 3, but you could do as many or as few as you want. Place the chicken between two pieces of plastic wrap and get out your favorite beating utensil.
- 3 chicken breasts
- Next its time to roll the meat and cheese into the chicken breast. For the cheese you can use Gruyere, Swiss, mozzarella … really any cheese that you like and melts well. This time I used Swiss. For the meat you can use ham, prosciutto, turkey … no limits here either. I used the fresh baked ham from Genova. Put the first piece of chicken on a piece of plastic wrap. Place the meat on the flattened chicken breast, and then a layer of cheese.
- 6 slices Swiss cheese
- 3 slices ham
- Start at the short end, and tightly roll the chicken. Use the plastic wrap to compress it all together. Don’t panic if it’s not perfect and you can see some of the cheese or meat. The most important thing is that it is tightly rolled.
- Repeat the rolling technique for all the chicken breasts.
- Now that the meat is all ready to go, we can bath it in its crunchy goodness. You need 3 stations; flour, egg, and Panko bread crumbs. All stations should be seasoned, of course. The measurements of how much of each are approximate, add more as needed.
- 1 1/2 cups flour
- 1/2 cup egg
- 2 – 3 cups Panko bread crumbs
- One at a time roll each chicken breast into the flour, then the egg wash, and then the Panko bread crumbs. Place them into a pre-heated casserole pan with some olive oil to avoid sticking. The hot pan makes the cooking process faster.
- 1 Tablespoon olive oil
- Bake at 350 for about 30 minutes. Check on them because as usual, cooking time varies. The golden brownness and oozy cheese are good signs they’re done.
**recipe provided by:
Melonie Schulze***original source:
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