Sun, 27 August 2023
INGREDIENTS:
4 boneless skinless chicken breasts
8 thin slices of ham
225g Swiss cheese grated
Salt and pepper
3 cups panko breadcrumbs
2 beaten eggs
Cup of plain Flour
Oil for frying
For the Cream Sauce:
2tbsp butter
2tbsp plain flour
1 cup milk
1 tsp Garlic Powder
Half chicken stock cube
1tbsp Dijon mustard
1tsp Worcestershire sauce
1/2 cup grated Parmesa
RECIPE:
1. Pat the chicken breasts dry with paper towels. Use a sharp knife to cut each chicken breast in
half horizontally to create two chicken breast halves.
2. Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or
rolling pin to pound them until they are thin and even.
3. Top each piece of chicken with a slice of ham and a handful of grated cheese. Roll tightly,
tucking the sides a little, and place on a new piece of plastic wrap.
4. Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create
a roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken
bundles for at least 30 minutes or up to one day in advance.
5. Preheat your oven to 160C.
6. Remove the chicken from the fridge, unwrap and season with salt and pepper.
7. Add panko crumbs to a shallow dish or pie plate and add the 2 beaten eggs to another dish
and the flour to another dish.
8. Dip the chicken bundles in flour, then the egg and then into the panko crumbs, pressing lightly
to help the crumbs stick to the chicken.
9. Heat oil in a pan and fry the breaded chicken till golden brown before transferring to a lightly
greased baking sheet.
10. Place in the pre-heated oven for 20 mins till cooked through.
11. While the chicken is baking, make the cream sauce.
12. Melt the butter in a medium saucepan over medium heat and then whisk in the flour.
13. Continue to whisk constantly for about 1 – 2 minutes and slowly pour in the milk, then stir in
the garlic powder and chicken stock cube, whisking constantly over medium heat until it begins
to simmer and thicken – about 5 minutes.
14. Remove from heat and stir in the mustard, Worcestershire sauce, and parmesan cheese
until well combined and the cheese has melted.
15. When the chicken is cooked, remove from oven, and serve drizzled with the sauce.
