Easy and elegant don’t normally go together. People would think that you fussed and spent a lot of time making these. But truth be told, this impressive dish is easy and need not be reserved for special occasions. Try it and you’ll agree with me.
2 boneless, skinless chicken breast halves (about 6 ounces each)
3-4 slices deli ham or Black Forest ham
3-4 slices Swiss cheese
Salt & pepper
1/2 cup all-purpose flour
1 beaten egg
1/2 cup breadcrumbs/panko crumbs
1 tablespoon canola oil
For the sauce:
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
1. If your chicken breast halves are small and weighs about 6 ounces then you just need to flatten them by pounding with a mallet to about 1/4 inch thickness. Now, if the chicken breast halves are large and thick, then you need to slice them horizontally before pounding.
2. You’ll end up with either 2 or 4 pieces of chicken breast to roll with.
3. Place a piece of pounded chicken breast on top of your clean cutting board or plate. Season the surface with salt and pepper. Top with a slice of ham then a slice of cheese. Roll up and tuck in ends; secure with toothpicks.
4. You’ll need three separate bowls to dredge the chicken rolls with. First bowl contains the flour, another bowl the beaten egg and the third bowl has the breadcrumbs or panko crumbs.
5. Dip chicken in the flour, then egg wash, then roll in the breadcrumbs.
6. Heat oil in a small skillet and brown chicken on all sides including the ends. Transfer to a baking dish coated with cooking spray.
7. Bake uncovered at 350 degrees Fahrenheit for 20-25 minutes. Discard toothpicks. Slice chicken rolls to about 1/2 inch thick pieces. Transfer to a serving dish.
8. Prepare the sauce by heating condensed cream of chicken, sour cream and lemon juice over low heat, stirring occasionally.
9. Drizzle over chicken rolls or serve on the side.