When I saw this recipe I knew it would be a hit in our home and I was right. It was a fairly quick meal. I have always liked stuffed chicken breasts and am excited to try more varieties. Plus, getting to pound chicken with a meat mallet is always fun 🙂
4 Servings – I cut this in half as it was just the 2 of us and I was not sure leftovers would be good with the bread crumbs not being crisp.
4 chicken breasts (About 4 oz each)
4 thin slices of ham – I used black forest ham(about 4 oz total)
4 thin slices of Swiss cheese (about 4 oz)
1/4 honey mustard (you could use dijon mustard too)
1/2 cup panko bread crumbs (Panko is Japanese bread crumbs – you can find them now in grocery stores. You could use regular bread crumbs if that is what you have on hand or prefer. Panko is not as fine as other bread crumbs and tends to get a bit crispier).
Preheat oven to 400F
1. Place each breast of chicken between plastic wrap and pound to about 1/4 inch thickness (I use a meat mallet, if you don’t have one you can use a rolling pin.)
2. Place 1 slice of ham and 1 slice of cheese on each chicken breast.
3. Roll each chicken breast up tightly, starting with the narrow end, secure with toothpicks.
4. Place mustard in a bowl and the bread crumbs in a separate bowl.
5. Place chicken in bowl of mustard and turn to coat.
6. Place chicken in the bowl of bread crumbs and turn to coat.
7. Line pan with aluminum foil, coat foil with cook spray.
8. Place chicken on aluminum foil and light spray chicken with cooking spray. (if you lose some bread crumbs in transit you can sprinkle some on the chicken while it is on the pan prior to spraying with cooking spray.)
9. Bake until chicken is golden brown and cooked through (I use a meat thermometer) about 30-40 minutes.
MAKE SURE TO TAKE OUT THE TOOTHPICKS 🙂
Source: Weight Watchers