4 chicken breasts skinless and boneless
Thin slices ham - about two per piece of chicken
Blue cheese (you could use any cheese you like… swiss, guyere, provolone, whatever!)
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup bread crumbs (I just use already seasoned, it’s easier)
2 tablespoons unsalted butter, melted
Extra-virgin olive oil
Preheat oven to 350 degrees F.
We have this fancy meat tenderizer from Cabelas, so I run it through that until the chicken is 1/4-inch thickness.
Lay one piece of chicken on a piece of plastic wrap.
Lay 2 slices of prosciutto neatly over the top to cover the breast.
Sprinkle a quarter of the cheese over the prosciutto.
Tuck in the sides of the breast.
Roll up tight like a jellyroll inside the plastic wrap.
Squeeze the log gently to seal and twist both ends tight to form a nice log.
Repeat with remaining chicken.
Season the flour with salt and pepper.
Mix the bread crumbs with melted butter. The butter will help the crust brown.
Beat together the eggs and season.
(The flour, the eggs and the crumbs are all seasoned.)
Remove the plastic wrap.
Lightly dust the chicken with flour.
Dip in the egg mixture.
Gently coat in the bread crumbs.
Lightly coat a baking pan with olive oil and carefully transfer the chicken onto it.
Bake for 30 - 35 minutes until browned and cooked through.
Sorry no finished pictures, we were too hungry and I forgot!