- 5 chicken breasts, split into two
- 4 tsp garlic powder
- 1 cup regular bread crumbs
- 1 cup panko bread crumbs
- 3/4 cup shredded Parmesan cheese
- 2 Tbsp Herbes De Provence
- 1/2 cup butter, melted
- 5 Tbsp olive oil
- 10 slices deli ham, sliced thinly
- 10 slices Swiss cheese
- salt and pepper to taste
- Melt butter in a bowl and mix with olive oil. Set aside.
- Mix regular and panko bread crumbs with Parmesan cheese, herbes de provence, and 2 tsp garlic powder. Set aside.
- Wash and clean chicken breasts. Pat dry and cut each breast into two pieces.
- Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 to 1/2 inch thickness. Be sure not to pound too hard because the meat may tear or create holes. Do the same thing with all the chicken pieces.
- Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp garlic powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty.
- Roll chicken, making sure you tuck the sides in as much as possible to prevent the cheese from oozing out too much while baking. Secure the roll with toothpicks.
- Dip each chicken roll into the melted butter and olive oil mixture, then roll it in the breadcrumbs and Parmesan mixture. Make sure all the sides are well coated.
- Place in a casserole dish or plate. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken.
- Preheat oven to 375F. When ready to bake, place each chicken roll on a rack on a dripping pan, making sure you don't overcrowd them.
- Bake in the preheated oven for 35-40 minutes or until no longer pink in the middle. The time depends on how thinly you pounded the chicken.
- Remove from oven and allow to cool down a little. Remove toothpicks. Slice and serve with rice, bread rolls or salad. * I made a sauce for it using about a cup of milk, 1/2 cup drippings, 1/2 cup parmesan cheese, butter, garlic powder, salt, pepper, herbes de provence and cornstarch.
© 2012, Tina a.k.a. PinayInTexas. All rights reserved.