Ingredients
- 4 Chicken Breast (boneless, skinless)
- 4 slices Ham (thinly sliced)
- 1 cup Gruyere Cheese (shredded, or swiss)
- 8 tsp Dijon Mustard
- 1/4 cup Flour
- 2 Eggs (lightly beaten)
- 1 cup Bread Crumbs (seasoned)
- 1/4 cup Canola Oil
Step by Step Instructions
Step 1:
Preheat oven to 350 degrees.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Step 5:
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.
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