Time: Prep: 20 minutes; Cook: 25 Minutes
Hardware: A cutting board and knives, plastic wrap, a meat mallet (or a rolling pin or a very sturdy coffee cup) a microwave safe plate, measuring spoons and cups, 3 bowls, a fork, a baking dish, a meat thermometer
- 2 boneless skinless chicken fillets (1.5 pounds)
- ½ pound of thinly sliced Tavern Ham
- Salt & pepper to taste
- 1 cup of flour
- 2 eggs
- ½ cup milk
- 1 teaspoon fresh thyme
- 1 ½ cups bread crumbs
- Cooking spray
- Preheat the oven to 400°.
- Wash the thyme and finely chop it. Set aside.
- Trim the fat from the chicken and cut each cutlet in half long ways. (You want 4 long pieces of chicken not 4 fat chunks.)
- Cover each cutlet with plastic wrap and pound flat (with what ever you have handy.) Wash your hands.
- Lay out 4 new pieces of plastic wrap, about 12 inches long each.
- Lay a flattened cutlet piece on each piece of plastic wrap. Lay 2 oz of ham on each cutlet. Lay a slice of cheese on top of the ham.
- Roll the chicken up around the filling. Trim any ham & cheese that hangs out the chicken.
- Wrap the plastic around the chicken roll and twist each end tightly as if the chicken roll were a piece of candy. Tuck the edges of the plastic under.
- Place the 4 chicken rolls on the plate and microwave them for 90 seconds. Rearrange the chicken and microwave for 60 more seconds.
- Remove the rolls from the plastic wrap and set aside. (Just untwist one end and the roll will come out.)
- Place the flour in one bowl.
- Place the eggs and milk in a second bowl and beat until mixed.
- Mix the bread crumbs, thyme, and S&P and place in the third bowl.
- Spray the baking dish with cooking spray.
- Roll each chicken roll in flour, then in the egg mixture, then in the bread crumbs.
- Place each roll in the dish. Spray each roll with cooking spray.
- Bake for 25-30 minutes or until the chicken is 165°.
- Allow to rest for 5 minutes.