| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 4 double chicken breasts (about 7-ounces each), skinless and boneless
- Kosher salt and freshly ground black pepper
- 8 thin slices deli ham
- 16 thin slices Gruyere or Swiss cheese
- 2 teaspoons fresh thyme leaves
- 1/4 cup flour
- 1 cup panko bread crumbs
- 1 teaspoon olive oil
- 2 eggs
- 2 teaspoons water
Instructions
- Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
- Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 311 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 146 mg |
| Sodium | 386 mg |
| Serving Size | 1 of 8 servings |
| Calories | 311 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 146 mg |
| Sodium | 386 mg |
Reviews
Fantastic!! I used Butter in place of Olive Oil ( I saw that in a video of him making another version of this.).
Great! First time having this dish and will make again and again. I put a twist on the recipe adding cayenne pepper in the egg mixture. After reading the reviews, I first seared them on high heat in my cast iron skillet and then baked for 30 minutes.
Unfortunately, there still doesn’t seem to be a “Kosher Substitute” listing for the flavour of ham or prosciutto. I wish people would list these things so I don’t have to waste so much time worrying and searching on multiple sites for healthy, kosher alternatives! Although the recipe is well written, I am disappointed that the author chose not to address these issues at the end.
I loved this recipe. It was simple, my boyfriend loved it which is a rare occasion. i just fried them quickly, drained the excess oil off the chicken on a paper towel and finished it in the oven. It turned out awesome!
I highly do not recommend baking these for the first step. The bottoms get soggy when cooking in the oven, so I actually followed the recipe and baked them, and than finished them in oil. Turned out better, but not a keeper recipe.
This recipe is outstanding! I have tried it with regular boneless skinless chicken breast and thin cut. I prefer the thin cut (the meat to cheese ratio is much more appealing. I think the cheese is the star in the dish and this can be served with or without the sauce. Great both ways!
As for the cooking time, everyone’s ovens are set differently. Once you are familair with your oven cooking time, you can adjust this recipe accordingly.
Really good and really easy. I had to bake the chicken for a little longer, and I made a really simple wine and lemon sauce to pour over it, but was really impressed with how easy it all came together. And my husband was actually worried I had slaved over the stove for hours making it when really it’s one of the easiest dishes I have ever made!
I really enjoyed this dish and it wasn’t all that hard to make.
The only thing I changed was the cooking time. I moved it up to 30 minutes and then the last 2 put it under the broiler to brown the crush.
Tasty recipe that’s going in the file….. Thanks again for the great food Tyler!
The only thing I changed was the cooking time. I moved it up to 30 minutes and then the last 2 put it under the broiler to brown the crush.
Tasty recipe that’s going in the file….. Thanks again for the great food Tyler!
We used fresh Lemon Thyme and cooked about 40 minutes. The kids said this recipe is a keeper!
The only small flaw is that I did have to eventually broil it at a higher temperature to try to get the breadcrumbs to brown. In the end though, it tasted great.