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It wasn't hard to butterfly the chicken. If you've ever sliced a pork chop, you can do chicken the same way. The tricky part I discovered was keeping it all wrapped up while you breaded the outside. I opted for the sprinkle and roll slightly method, but should probably should have just rolled it in crumbs. I drizzled a little butter over top to help it brown, but Panko crumbs never to seem to brown right for me, so next time I'm using my own.
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| Chicken pounded flat and ready to roll. |
2 boneless skinless chicken breasts
4 slices deli ham, or thin sliced baked ham
4 slices Swiss cheese
1/4 cup bread crumbs, in shallow pan
cracked black pepper
salt (optional)
2 heaping T. butter or margarine
Preheat oven to 350.
Spray coat a 9x9x2 baking dish.
On cutting board, slice each chicken breast in half (butterfly). Place piece of plastic wrap over chicken and with mallet or heavy rolling pin, pound flat, to 1/4 inch or less. Sprinkle chicken with pepper and salt if using.
Lay slice of cheese broken in half across one side of chicken. Place ham on cheese and then top with another layer of cheese halves.
From the side with the meat and cheese, roll, tucking in as you go towards the chicken only side.
Carefully roll chicken in bread crumbs.
Put chicken in baking dish and drizzle with melted butter.
Bake for 20-25 minutes until slightly golden. Serves 2.
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