Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3teaspoons chicken salt
- 1/3 cup plain flour
- 650grams potatoes, cut into wedges
- 175grams green beans, steamed
- 2 large chicken breast fillets, halved through the centre
- 5milliliter virgin olive oil spray
- 1 1/3 cup gruyere, grated (see tip)
- 4 slice ham off the bone
- 2teaspoons dijon mustard
- 2tablespoons olive oil
- 2 eggs
- 1 1/3 cup panko breadcrumbs
Method
Step 1 of 5
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2 of 5
Place chicken between sheets of plastic wrap, and flatten with a meat mallet. Top each with a slice of ham and 1/4 cup of gruyere. Roll up, enclosing filling, and secure with toothpicks, if desired.
Step 3 of 5
Whisk eggs and mustard in a shallow bowl. Place flour and breadcrumbs into separate bowls. Lightly coat rolls in flour, egg and breadcrumbs. Place on a plate.
Step 4 of 5
Place wedges onto baking tray, spray with oil and sprinkle with chicken salt. Bake for 40 minutes or until golden and crisp.
Step 5 of 5
Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook chicken rolls for 5 minutes or until golden on all sides. Transfer to tray and sprinkle with remaining gruyere. Bake for 15 minutes or until cooked through. Serve chicken with potato wedges and steamed green beans.
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