Ingredients
4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices deli ham
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko recommended)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter, melted
For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Prepare the Chicken
Preheat your oven to 375°F (190°C).
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness (about ¼ inch thick).
Season both sides with salt, pepper, and garlic powder.
2. Stuff and Roll
Place a slice of ham and a slice of Swiss cheese on each chicken breast.
Roll the chicken tightly, securing with toothpicks if needed.
3. Bread the Chicken
Dredge each chicken roll in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
Arrange the breaded chicken rolls on a lightly greased baking sheet.
Drizzle with melted butter for a golden crust.
4. Bake the Chicken
Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove toothpicks before serving.
5. Prepare the Sauce
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the milk, stirring constantly until the sauce thickens.
Add Parmesan cheese and stir until melted. Season with salt and pepper to taste.
Serve
Drizzle the warm sauce over the chicken rolls and serve immediately.
Tips for Success
Even Cooking: Ensure the chicken breasts are evenly pounded for consistent cooking.
Extra Crispiness: Use panko breadcrumbs for a crunchier crust.
Make Ahead: Prepare the chicken rolls ahead of time, refrigerate, and bake when ready.
Serving Suggestions
Serve with steamed asparagus, roasted potatoes, or a fresh green salad for a complete meal.
