Directions
- 1Place each chicken breast between two pieces of parchment paper and pound to 1/4-inch thickness.
- 2Season both sides of the pounded chicken with salt and black pepper.
- 3Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.
- 4Roll up the chicken tightly, stuffing the cheese and meat in as you go.
- 5Repeat this process for 4 total chicken breasts.
- 6Preheat your oven to 450 degrees Fahrenheit if baking.
- 7Heat 1/2 cup of vegetable oil in a large skillet to 350 degrees Fahrenheit if frying.
- 8Prepare a dipping station with three bowls: the first with 1/2 cup of all-purpose flour, the second with 1 large egg whisked with 1 tablespoon of water, and the third with 1 cup of plain bread crumbs.
- 9Roll each stuffed chicken breast in flour to coat.
- 10Then roll the chicken in the egg mixture.
- 11Finally, roll the chicken in the breadcrumbs to finish coating.
- 12For the baked version, lightly grease a 9x13 pan (or smaller if making fewer portions) and place the chicken seam side down into the pan.
- 13Bake in the 450-degree oven for 25-30 minutes, until the internal temperature reaches 165 degrees Fahrenheit.
- 14For the fried version, place the breaded chicken seam side down directly into the 350-degree oil.
- 15Cook the fried chicken for 4-5 minutes per side until golden brown.
- 16To make the dijon sauce, melt 2 tablespoons of salted butter in a small saucepan over medium heat.
- 17Whisk in 1 tablespoon of cornstarch until all white specs are gone.
- 18Pour in 1 teaspoon of apple cider vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of dijon mustard.
- 19Slowly whisk in 1 cup of milk and bring the mixture to a simmer.
- 20After 2 or 3 minutes, the sauce will start to simmer and thicken up.
- 21Pour the finished sauce into a small serving dish.
- 22Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, it is ready to eat.
- 23Serve the chicken whole or sliced, immediately, and drizzle with the delicious sauce.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 thin slices ham
- 8 thin slices swiss cheese
- 0.5 cup flour
- 1 large egg
- 1 tablespoon water
- 1 cup plain bread crumbs
- 2 tablespoons butter
- 1 tablespoon cornstarch
- 1 cup milk
- 1 tablespoon dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 0.5 cup vegetable oil
Equipment
parchment papermallet3 bowls9x13 pansmall saucepanwhisklarge skilletserving dishtoothpicks
Tips
- If chicken breasts are thick, slice them to stuff. If thin, pound them out between parchment paper until thin and even.
- You can secure the rolled chicken with toothpicks if they try to unravel.
- You can add seasonings to the flour and breadcrumbs if you want to switch things up, but plain is classic.
- If frying, if the chicken gets too brown, you can transfer them to a baking dish and finish them off in the oven.
- Serve the chicken immediately and drizzle with the dijon sauce.
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