Herbed Cheese Chicken Rolls
Serves 6, but you may want to double the recipe because everyone always wants seconds!
6 chicken breasts
1 c seasoned panko breadcrumbs
1 container Alouette or similar soft herbed cheese
6 slices of ham (optional)
Gather ingredients and preheat oven to 350.
Lay out your chicken on plastic wrap, cover with a second piece of plastic wrap, and pound with a mallet until 1/4″ thick.
(I do this for all recipes involving chicken breasts. Do you?
It makes the chicken so much more tender.)
If you’re using the ham, lay a slice on top of each pounded chicken breast.
Spread a dollop (1-2 T) of Alouette on the chicken (or ham as the case may be).
Roll the chicken up and secure the ends with natural toothpicks
(never use colored toothpicks for baking or cooking – the color bleeds onto your food.)
Beat the eggs in a shallow bowl. Place breadcrumbs in a second bowl.
Dip each chicken roll in egg, then breadcrumbs to coat.
Swirl olive oil in a skillet (a couple tablespoons will do) over medium heat.
I use a skillet that can transfer to the oven.
When oil is shimmering, add chicken rolls and brown on all sides.
(Even with the toothpicks in there you can roll them around in the pan for even browning.)
Pop them in the oven and bake for another 10 minutes or until cooked through.
Because the chicken is pounded thin it will be done quickly so watch it.
Cut into a large chicken roll to be sure it is no longer pink.
Serve with a big healthy salad and watch your family devour them!