Chicken Roll-Ups
This is an easy but messy recipe. The good news is, you can prep it up to 24 hours in advance, giving you plenty of time to clean up!
6 whole, boneless chicken breasts
12-14 thin slices ham
12-14 thin slices Swiss cheese (provolone would work, too)
1/2 cup melted butter (melt in a pie pan for easy rolling)
2 cups Italian bread crumbs and 1/4 cup Parmesan or Romano cheese, mixed in another pie pan
Ziploc bag
meat mallet
The first messy part is flattening out the chicken breasts. You need a sturdy ziploc bag- not a cheap imitation. And a meat mallet. Don't have one? I don't either, but my husband has a handy looking tool that I borrowed, and it worked wonderfully:
Anyway, just don't use a hammer, as I did the first time I made this. Not a good idea.
Flatten all the breasts individually and lay aside. Mine looked like this:
On each breast, lay a couple of slices each of Swiss cheese and ham:
Roll up and roll it in melted butter, then bread crumbs. This is the second messy part, and it looks like the rolls will never stay put, but once they are all assembled in the pan and squished together, they stay that way, and come out of the oven baked into a roll-up shape.
Bake, uncovered at 350 degrees for 50-60 minutes. And you can (kind of) see how they stay rolled up.
The bread crumbs become crispy on the outside, and the chicken is moist and flavorful from the ham and cheese. This goes nicely with steamed broccoli and herbed rice, but use whatever is on hand. And don't forget a glass of white wine!
6 whole, boneless chicken breasts
12-14 thin slices ham
12-14 thin slices Swiss cheese (provolone would work, too)
1/2 cup melted butter (melt in a pie pan for easy rolling)
2 cups Italian bread crumbs and 1/4 cup Parmesan or Romano cheese, mixed in another pie pan
Ziploc bag
meat mallet
The first messy part is flattening out the chicken breasts. You need a sturdy ziploc bag- not a cheap imitation. And a meat mallet. Don't have one? I don't either, but my husband has a handy looking tool that I borrowed, and it worked wonderfully:
Anyway, just don't use a hammer, as I did the first time I made this. Not a good idea.
Flatten all the breasts individually and lay aside. Mine looked like this:
On each breast, lay a couple of slices each of Swiss cheese and ham:
Roll up and roll it in melted butter, then bread crumbs. This is the second messy part, and it looks like the rolls will never stay put, but once they are all assembled in the pan and squished together, they stay that way, and come out of the oven baked into a roll-up shape.
Bake, uncovered at 350 degrees for 50-60 minutes. And you can (kind of) see how they stay rolled up.
The bread crumbs become crispy on the outside, and the chicken is moist and flavorful from the ham and cheese. This goes nicely with steamed broccoli and herbed rice, but use whatever is on hand. And don't forget a glass of white wine!
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