Tender chicken breasts rolled around smoked ham and Swiss cheese, coated in crisp, golden breadcrumbs, and baked alongside roasted green beans.
$17.25
Per Serving
$4.31
Total
70 min
Prep
30 min
Cook
40 min
Difficulty
hard
Servings
100%
Boneless skinless chicken breasts · 1.5 Pound
PERDUE® Fresh Boneless Skinless Chicken Breasts (opens in a new tab)
95%
Swiss cheese, thinly sliced · 4 Ounce
Sargento® Swiss Natural Cheese Ultra Thin® Slices (opens in a new tab)
58%
Sliced fully cooked smoked ham · 4 Ounce
Oscar Mayer Deli Fresh Smoked Uncured Ham Thin Sliced Lunchmeat (opens in a new tab)
44%
33%
25%
9%
7%
3%
3%
3%
1%
Cutting Board
Tongs
Chef’s knife
Fork
Parchment paper
Instant-read thermometer
Measuring cups and spoons
Plastic wrap
meat malletParchment paperWash your hands with soap and water for at least 20 seconds. Heat the oven to 400°F (204°C), with racks in the upper and lower thirds. Line both baking sheets with parchment paper.
Cutting BoardChef’s knifeParchment paperMeasuring cups and spoonsRinse the green beans under running water and dry thoroughly. Trim the stem ends and remove any damaged areas. On one baking sheet, toss the beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer and set aside, away from the raw chicken preparation area.
ForkMeasuring cups and spoonsPrepare three breading bowls. Put the flour in the first. Beat the eggs and Dijon mustard together in the second. In the third, mix the breadcrumbs, remaining 2 tablespoons olive oil, and garlic powder with a clean fork until the oil is evenly distributed and no large clumps remain.
Cutting BoardChef’s knifeMeasuring cups and spoonsPlastic wrapmeat malletDo not rinse the chicken. Working with one breast at a time, slice horizontally almost through the breast, leaving one side attached, and open it like a book. Place between sheets of plastic wrap and gently pound with the flat side of the meat mallet to an even 1/4-inch thickness. Divide the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly among the four flattened breasts.
Cutting BoardLay 1 ounce smoked ham and 1 ounce Swiss cheese over each breast, leaving approximately a 1/2-inch border. Fold the long sides slightly inward, then roll firmly from a short end to enclose the filling. Secure each roll with 2 wooden toothpicks.
Cutting BoardChef’s knifeParchment paperCoat each roll lightly in flour, shaking off the excess. Dip into the egg mixture, let the excess drip off, then press into the breadcrumbs to coat all sides. Arrange seam-side down on the second baking sheet, leaving at least 2 inches between rolls. Discard leftover breading mixtures. Wash your hands and clean the cutting board, knife, and work surfaces that touched raw chicken.
TongsParchment paperBake the chicken on the upper rack for 15 minutes. Place the green beans on the lower rack and continue cooking. Roast the beans for 20–25 minutes, turning with tongs after 10 minutes, until tender with browned spots.
Instant-read thermometerBegin checking the chicken after 30 minutes of total baking time; the rolls usually need 30–40 minutes. Insert an instant-read thermometer from the side into each roll, checking both the thickest chicken and the center of the ham-and-cheese filling. Every roll must reach 165°F (74°C) throughout, including the filling. Continue baking any roll that has not reached that temperature, checking again every few minutes.
Breadcrumb color is not a reliable doneness indicator; check every roll, including the filling, to 165°F (74°C).
Wash the thermometer probe with hot, soapy water before and after use, including between checking undercooked and fully cooked rolls.
Parchment paperLet the cooked chicken rest on its baking sheet for 5 minutes while the beans finish roasting. If the beans finish first, return them to the oven for 2 minutes during the chicken’s rest to warm through. Remove both toothpicks from each roll. Serve one roll per person with one-quarter of the green beans.
Refrigerate leftovers in shallow, covered containers within 2 hours (within 1 hour above 90°F/32°C); keep at 40°F (4°C) or below, use within 3–4 days, and reheat to 165°F (74°C).
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