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  • 3 boneless skinless chicken breast halves
  • 3 tablespoons Dijon-style mustard
  • 3 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 1/4 inches slices deli-baked ham
  • 3 slices Gruyere or Swiss cheese
  • 1/4 cup olive oil
  • 1 cup (Japanese-style bread crumbs)
  • 1/4 teaspoon paprika
Preheat oven to 375 degrees F. Lightly grease a roasting pan; set aside.
Place each chicken breast half between 2 sheets of plastic wrap. Pound with a meat mallet to 1/4-inch thickness. Spread each breast with 1 tablespoon mustard, leaving a 1/4-inch border. Sprinkle each breast with thyme, salt, and pepper. Layer ham and cheese slices on each breast.
Roll up each chicken breast to enclose ham and cheese. Secure with toothpicks and brush with olive oil.
Roll each chicken breast in panko to coat; sprinkle with paprika.
Place chicken, seam-side down, in prepared pan. Bake, uncovered, for 25 to 30 minutes, or until meat thermometer registers 165 degrees F.
To serve, remove toothpicks and cut each breast into slices.
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