Instructions
1. Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap.
- Pound the chicken with a meat mallet until about 1/4 inch thick.
- Season both sides with salt and pepper.
2. Assemble:
- Lay a slice of ham and a slice of cheese on each chicken breast.
- Roll up the chicken tightly and secure with toothpicks if needed.
3. Coat the Chicken:
- Dredge each chicken roll in flour, shaking off excess.
- Dip into beaten eggs, then coat with breadcrumbs.
4. Cook:
- Preheat oven to 375°F (190°C).
- In a skillet, heat butter and olive oil over medium-high heat.
- Brown the chicken rolls on all sides, about 3–4 minutes per side.
- Transfer to a baking dish and bake for 20–25 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C).
5. Serve:
- Remove toothpicks, slice, and serve with your favorite sides—mashed potatoes, green beans, or a light salad.
💡 Tips:
- For extra flavor, brush the chicken with a little Dijon mustard before adding ham and cheese.
- Panko breadcrumbs give a crispier crust than regular breadcrumbs.
- You can make these ahead of time, refrigerate, and bake when ready.
If you want, I can also give you a simpler baked version that skips frying but stays golden and cheesy. Do you want me to do that?
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