I'm not a big white chicken fan, I tend to think it is flavorless and usually too dry. but this is one recipe that I love with chicken breasts. The secret to this recipe is the bread crumb coating- it keeps the chicken moist and juicy.
This is a great "manly" meal- I call on Jim to pound the breasts with a hammer so they are nice and thin. He wraps them between two pieces of waxed paper and does a great job of flattening them to a nice shape that will roll easily. PS- not the time to buy a cheap brand of chicken- you want whole pieces that will pound out flat to roll. Cheaper brands sometimes are in two pieces and don't work as well.
This recipe is from Myrecipe.com
2 Tablespoons butter ( 2/3 stick) - melted in a small sauce pan
1/2 C of chicken broth
Garlic Powder ( about 1 Teaspoon)
2/3 C of italian flavored bread crumbs
1/4 C of grated parmesan and/or Reggiano Cheese
1 teaspoon of paprika
1package of dry low sodium chicken broth
Dried oregano in shaker
3 boneless chicken breasts skin removed
3 slices of nice baked ham
3 slices of swiss cheese
heat oven to 350. spray 8x8 or 5x9 inch baking pan with cooking spray.
1- Place chicken between two pieces of wax paper and pound to about 1/4 thickeness, being careful to keep a rectangle shape as much as possible.
2- melt butter in small sauce pan. remove from heat. add chicken broth and shake in garlic powder. Stir to mix.
2- in a flat bowl, mix breadcrumbs, parmesan cheese and paprika.
3- lay first chicken breast flat. sprinkle with dry chicken broth and oregano. lay down slice of ham on top, followed by slice of cheese. Bend ends of ham over cheese (so the cheese wont melt out the sides), then roll the up the chicken with the ham/cheese jelly roll style.
4- dip roll into butter broth, then roll in bread crumbs and place seam side down in pan. continue with remaining chicken.
5- pat any remaining bread crumbs onto top of rolls or sides and pour remaining butter mixture over top.
Bake about 30 minutes until juices run clear ( watch that you don't over cook).
This is a great "manly" meal- I call on Jim to pound the breasts with a hammer so they are nice and thin. He wraps them between two pieces of waxed paper and does a great job of flattening them to a nice shape that will roll easily. PS- not the time to buy a cheap brand of chicken- you want whole pieces that will pound out flat to roll. Cheaper brands sometimes are in two pieces and don't work as well.
This recipe is from Myrecipe.com
2 Tablespoons butter ( 2/3 stick) - melted in a small sauce pan
1/2 C of chicken broth
Garlic Powder ( about 1 Teaspoon)
2/3 C of italian flavored bread crumbs
1/4 C of grated parmesan and/or Reggiano Cheese
1 teaspoon of paprika
1package of dry low sodium chicken broth
Dried oregano in shaker
3 boneless chicken breasts skin removed
3 slices of nice baked ham
3 slices of swiss cheese
heat oven to 350. spray 8x8 or 5x9 inch baking pan with cooking spray.
1- Place chicken between two pieces of wax paper and pound to about 1/4 thickeness, being careful to keep a rectangle shape as much as possible.
2- melt butter in small sauce pan. remove from heat. add chicken broth and shake in garlic powder. Stir to mix.
2- in a flat bowl, mix breadcrumbs, parmesan cheese and paprika.
3- lay first chicken breast flat. sprinkle with dry chicken broth and oregano. lay down slice of ham on top, followed by slice of cheese. Bend ends of ham over cheese (so the cheese wont melt out the sides), then roll the up the chicken with the ham/cheese jelly roll style.
4- dip roll into butter broth, then roll in bread crumbs and place seam side down in pan. continue with remaining chicken.
5- pat any remaining bread crumbs onto top of rolls or sides and pour remaining butter mixture over top.
Bake about 30 minutes until juices run clear ( watch that you don't over cook).
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