Ingredients:
1- 1-whole boneless/skinless chicken breast or two pieces
2- 1-thick slice, boiled ham (or two thin)
3- 2-slices Swiss cheese
4- Bread crumbs
5- Cooking spray
If using a whole chicken breast, split down the middle and trim any left over fat (you can by “special trim” boneless/skinless breasts) but the cost is far more expensive than buying the regular and trimming the little bit yourself.
Next take one piece of breast and set it (what would be) skin side down on the cutting board. You will now “butterfly” the breast. This is accomplished by scoring a line down the middle of the breast, being careful not to cut all the way through. Once you have scored a groove in the breast take one side of the line and pull it back while using the tip of the knife to cut sideways along the line so that the breast will be approximately half its thickness. Repeat on the other side so that you now have a thin sliced chicken breast spread out on the cutting board. Repeat with the other piece of breast.
Lay the slice of ham in the middle of the thinned breast and place the cheese on top of that.
Roll the breast back up so the ham and cheese are inside, sprinkle generously with bread crumbs and place in a baking pan that’s been well sprayed with non stick cooking spray.
Cook on middle rack of pre-heated 350 degree oven for 20-25 minutes depending on the size of the breast you are using. Remember it is possible to over cook chicken! If you do it will come out very dry. You can also use an oven thermometer and heat to an internal temperature of 170 degrees.
Remove from oven and enjoy!
