1 1/2 cups milk
1 1/2 tablespoons dijon mustard
1/2 cup shredded parmesan cheese
1 tablespoon fresh chopped Italian parsley (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees. If necessary, pound chicken breasts to 1/2 inch thick using a meat mallet. Season with kosher salt and fresh ground black pepper.
Whisk eggs and 1 tablespoon of milk in a small bowl. Add flour to a shallow plate. Combine Panko bread crumbs, basil, and oregano on a separate shallow plate.
Place one piece of Swiss cheese on each piece of chicken. Top with a piece of ham on each piece of Swiss cheese. Roll up chicken breasts and secure them with a toothpick.
Dip each rolled chicken stack in egg mixture, then in flour, back in egg mixture, and then in the Panko breadcrumbs.
Continued on next page (page 3)
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