Ingredients
4chicken breasts,boneless, skinless
salt and pepper,to taste
4ham,slices
4ozSwiss cheese,or Gruyere cheese
3tbspbutter,melted
1clovegarlic
1cupbread crumbs,seasoned
½tspthyme
2tbspbutter
2tbspflour
¾cupmilk
¼cupwhite wine
2tspdijon mustard
1cubechicken bouillon
½tspWorcestershire sauce
¼cupparmesan cheese
salt and pepper,to taste
Preparation
Preheat the oven to 350 degrees F.
Pound chicken to ¼-inch thick. Season with salt and pepper to taste.
Top each chicken breast with 1 slice of ham and about 1 oz of cheese. Roll the chicken jelly-roll style. Secure with a toothpick.
Combine the butter and garlic in a small dish. Mix the breadcrumbs and thyme in a separate bowl.
Dip each chicken roll in butter and then into the breadcrumb mixture. Dip each chicken roll in butter, and then into the breadcrumbs mixture.
Place in a baking dish and bake for 35 to 40 minutes or until the chicken reaches 165 degrees F.
Melt the butter in a small saucepan. Add the flour and cook for 1 minute.
Add in the milk and wine a little bit at a time, stirring after each addition, until the mixture is smooth.
Add in the dijon mustard, chicken bouillon, and Worcestershire sauce. Bring to a boil while whisking and reduce heat.
Simmer for 1 minute.
Remove from the heat and stir in the parmesan cheese. Season with salt and pepper to taste.
Serve over chicken.
