Ingredients
- 6 skinless boneless chicken breasts
- Salt and freshly ground black pepper, to taste
- 3/4 teaspoon dried thyme
- 6 slices deli ham
- 6 slices Swiss cheese
- 1/4 cup melted butter
- 2/3 cup panko breadcrumbs
- 1/2 cup Greek yogurt
- 1 teaspoon lemon juice
- Dijon mustard, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish. Place each chicken breast between layers of plastic wrap and pound them to about 1/4 inch thickness. Season both sides with salt, pepper, and dried thyme.
- Place a slice of deli ham on each pounded chicken breast, then add a slice of Swiss cheese. Roll the chicken tightly around the ham and cheese, securing it with a toothpick if necessary.
- Dip each chicken roll in melted butter and coat evenly with panko breadcrumbs. Place the rolls, seam-side down, in the prepared baking dish. Bake in the preheated oven for about 40 minutes, or until the chicken is cooked through and golden.
- Make the yogurt sauce by mixing the yogurt and lemon juice together. Add Dijon mustard to taste.
- Drizzle yogurt sauce over the hot chicken rolls before serving. Garnish with fresh parsley.