Ingredients
- 500 grams boneless skinless chicken breasts (2 large fillets, 250 grams each, halved through the centre to make 4 flat pieces)
- 120 grams sliced ham (4 slices off the bone)
- 1 1/3 cup gruyere cheese, grated (or use jarlsberg
- 2 large eggs
- 2 teaspoon Dijon mustard
- 1/3 cup all-purpose flour (plain)
- 1 1/3 cups panko breadcrumbs
- 650 grams potatoes, cut into wedges
- 3 teaspoon chicken salt
- 2 tablespoon olive oil
- 175 grams green beans (steamed)
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Line 2 baking trays with baking paper.
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Step 3: 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.
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Step 4: Whisk eggs and mustard in a shallow bowl and place flour and breadcrumbs into separate bowls.
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Step 5: Lightly coat rolls in flour, egg and breadcrumbs and place on a plate.
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Step 6: 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.
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Step 7: 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.
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Step 8: Serve chicken with potato wedges and steamed green beans.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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