Level 2: Close to a 3, treat the pinwheels with care and take your time
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
8 slices thin deli ham, oven or smoked but NOT honey
4-6 slices of swiss cheese, I used 1 per breast, but you could use 1.5 per breast
3/4 tsp thyme
1/2 tsp paprika
1/2 tsp oregano
1/4 cup flour
1/2 cup breadcrumbs
1/2 tsp EVOO
1 egg
1.5 ounces cream cheese, I like whipped because it's easier to work with
3/4 TBSP milk 1% or less
1 tsp water
pepper, to taste
1. Lay chicken between two pieces of plastic wrap. Using meat mallet or your fist, pound chicken breasts until 1/4 inch thick. Take care to not pound too angrily because they can tear. Season breasts with pepper. Preheat oven to 350 degrees.
2. Keeping in mind to leave a 1/2 inch margin on all sides of the breast, lay half the swiss on top of the breast, followed by the ham, followed by the other half of the cheese, and a dollop of cream cheese. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
3. Sanitize an area of the counter top, and throw the flour down. Come on, make a bit of a mess for once. Fine, lay down was paper instead if you don't want a mess after. In a small bowl, mix the breadcrumbs with the paprika, oregano, thyme, EVOO, and a pinch of pepper.
4. In another small bowl, beat together the eggs, water, and a dash of EVOO, the mixture should be fluid.
5. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the breadcrumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. If preferred, cut into pinwheels before serving.
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