Ingredients:
2 Large chicken breasts (or 4 small)
1/4 cup flour
1 Egg
1/2 cup of Bread crumbs
1 Tablespoon Butter
Pinch of Salt
Pinch of Pepper
4 slices Ham
4 slices of Gouda, Swiss or Gruyere
*Take one large chicken breast, slice it down the middle so the piece is half as thick. If it's a smaller piece, you can keep it whole. Lay it between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the chicken cut into two pieces the long way. Lay 1 slice of ham neatly over the top to cover the breast and a thin slice of the Gruyere cheese over the ham. Tuck in the sides of the breast and roll up tight like a jellyroll tucking the cheese in as needed. Place a tooth pick in it to hold it together Repeat with remaining chicken.
Make 3 bowls with 3 mixtures:
1/4 cup flour: Season the flour with salt and pepper.
1 Egg: Beat till well mixed
1/2 cup of Bread crumbs: Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the chicken onto it. Bake for 30 minutes at 350 until browned and cooked through.
*Adapted from www.Food Network.com
2 Large chicken breasts (or 4 small)
1/4 cup flour
1 Egg
1/2 cup of Bread crumbs
1 Tablespoon Butter
Pinch of Salt
Pinch of Pepper
4 slices Ham
4 slices of Gouda, Swiss or Gruyere
*Take one large chicken breast, slice it down the middle so the piece is half as thick. If it's a smaller piece, you can keep it whole. Lay it between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the chicken cut into two pieces the long way. Lay 1 slice of ham neatly over the top to cover the breast and a thin slice of the Gruyere cheese over the ham. Tuck in the sides of the breast and roll up tight like a jellyroll tucking the cheese in as needed. Place a tooth pick in it to hold it together Repeat with remaining chicken.
Make 3 bowls with 3 mixtures:
1/4 cup flour: Season the flour with salt and pepper.
1 Egg: Beat till well mixed
1/2 cup of Bread crumbs: Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown.
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the chicken onto it. Bake for 30 minutes at 350 until browned and cooked through.
*Adapted from www.Food Network.com
Sauce:
½ tb butter
Small clove of garlic
Sautee together till garlic starts to golden
Turn down heat to low. From here on out, keep the temperature low or the dairy will curdle.
Turn down heat to low. From here on out, keep the temperature low or the dairy will curdle.
Mix 1/4 cup flour
Add pinch of pepper & salt
Mix together as a base for a roux
Mix together as a base for a roux
Slowly stir in 1 cup of half n' half
Simmer on Low
Add 1/8 cup of broth, bring to simmer
Add ½ tsp of apple cider vinegar
Add ¼ cup grated (or diced) Gruyere, Swiss or Gouda cheese
Simmer until preferred thickness & Gruyere cheese is
melted
Enjoy! It's great with broiled Asparagus cover in a little salt and olive oil (14 min in oven at 425)
Enjoy! It's great with broiled Asparagus cover in a little salt and olive oil (14 min in oven at 425)
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