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Instructions |
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Place chicken breast between two layers of plastic wrap.
Using the flat side of a meat mallet, pound the chicken to 1/4
thick. Remove the top piece of plastic. Place two slices of
proscuitto on the chicken and layer 1/4 of the cheese on top.
Using the bottom layer of plastic wrap tightly roll the chicken
like a jellyroll inside the plastic. Squeeze gently and twist
tightly the ends to form a log. Do the same with all chicken
breasts and refrigerate 15-20 minutes. (Tyler says 30, but if
you don't have time, I've left it in less.)
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Set oven to 375.
Make 3 pans - one with flour, one with beaten eggs and one
with the panko. In the one with panko add the garlic, herbs,
salt and pepper. Mix together. Add melted butter and mix.
Sprinkle a little salt and pepper in other two pans.
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Remove chicken from plastic wrap being careful to keep the
log intact. Roll the chicken in flour, then eggs, then panko fully coating each layer and
lay in lightly greased shallow baking dish. Lightly drizzle oil over the top of the rolls.
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Bake at 375 for 30 minutes until the internal temp is 165 and
panko is golden brown. (Tyler says 350 for 20-25 minutes but
chicken is never done...) If you have something else baking at
350, just add time to the chicken.
When done, remove from oven and cut in 1 inch pinwheels to serve.
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Originally Submitted
1/5/2017
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