June 12, 2017
Dinner, Main Dish, Beans,
Poultry, Chicken, Vegetables, Potatoes , Entertaining, Sunday Dinner, Oven Roast, Stove Top, Green Beans, Boneless Pieces more
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"From one of our national supermarkets free monthly magazine March '17. I love hand and cheese rolled into chicken and this recipe looks like a really good meal."
Preheat oven to 180C.
Line 2 baking trays with baking paper.
Place chicken between sheets of plastic wrap, and flatten with a meat mallet and then top each with a slice of ham and a 1/4 cup of gruyere and then roll up, enclosing filling, and secure with toothpicks, if desired.
Whisk eggs and mustard in a shallow bowl and place flour and breadcrumbs into separate bowls.
Lightly coat rolls in flour, egg and breadcrumbs and place on a plate.
Place wedges onto a baking tray and spray with oil and sprinkle with chicken salt (I would use regular hate chicken salt) and bake for 40 minutes or until golden and crisp.
Meanwhile, heat oil in a non-stick frying pan over medium heat and cook chicken rolls for 5 minutes or until golden on all sides and then transfer to a tray and sprinkle with remaining gruyere and bake for 15 minutes or until cooked through.
Serve chicken with potato wedges and steamed green beans.
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