Ingredients
- 3 chicken breasts boneless, skinless, butterflied and pounded to 1/4-inch thickness
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 slices lean ham
- 6 slices Swiss cheese
- 2 teaspoons Dijon mustard
- 2/3 cup panko breadcrumbs
- 1 1/2 teaspoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F. Season both sides of the chicken with salt and pepper.
- Place two slices of ham and two slices of Swiss cheese on top of one half of each chicken breast. Tightly roll the chicken and fasten it with toothpicks.
- Coat the exterior of each rolled chicken piece with Dijon mustard, then firmly press into panko breadcrumbs for an even coating.
- Place the coated chicken rolls on a baking pan lined with parchment paper. Drizzle with olive oil and bake for 30-35 minutes or until the internal temperature reaches 165°F. Cooking time will vary depending on the size of the chicken breasts. Remove the toothpicks before serving and sprinkle with parsley.
