Ingredients
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4 Chicken Breastboneless, skinless
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4 slices Hamthinly sliced
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1 cup Gruyere Cheeseshredded, use swiss as an alternative
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8 tsp Dijon Mustard
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1/4 cup Flour
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2 Eggslightly beaten
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1 cup Bread Crumbsseasoned
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1/4 cup Canola Oil
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. |
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2
Done
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Place one breast half between two sheets of waxed paper on a cutting board. Pound to an even thickness of ¼ inch with the flat side of a meat mallet, a rolling pin or cast iron pan. Repeat with remaining chicken breasts. |
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3
Done
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Spread out one piece of ham, pile ¼ cup of the cheese in the middle, and then tightly fold up burrito-style to enclose. Spread one pounded chicken breast with 2 tsp. of the mustard. Place ham bundle on chicken; slide to one narrow end. Roll chicken breast, enclosing bundle. Secure with a toothpick or two; tuck in any loose ends. Repeat for a total of 4 stuffed chicken breasts. |
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4
Done
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Spread flour onto a dinner plate, and pour eggs into a pie dish and bread crumbs onto a second dinner plate. Coat one stuffed breast with flour, dip in egg completely then coat with bread crumbs, adhering with fingers if needed. Repeat with all chicken pieces. |
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5
Done
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Heat oil in a 12 inch skillet with a tight-fitting lid over medium-high heat. Add chicken pieces and brown, covered, 3 minutes. Flip chicken over, and continue to cook, covered, an additional 2 to 3 minutes. Transfer to a shallow baking dish and bake 350 degrees for 12 to 15 minutes or until temperature registers 160 degrees on an instant-read thermometer. |
