Stuffed Chicken Rolls (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts.
02 -
A pinch of salt, or as much as you like.
03 -
Pepper, adjusted to your taste.
04 -
1 tablespoon of powdered garlic.
05 -
1 tablespoon of powdered onion.
06 -
16 slices of Swiss cheese.
07 -
8 ounces of thinly sliced ham.
08 -
Vegetable or peanut oil, for frying.
09 -
1 cup of plain flour.
10 -
4 eggs, whisked lightly.
11 -
2 cups of crispy panko crumbs.
12 -
3 tablespoons of butter.
13 -
2 minced garlic cloves.
14 -
3 tablespoons of standard flour.
15 -
2 cups of milk.
16 -
¼ cup Dijon mustard.
17 -
1 cup of shredded Parmesan cheese.
18 -
Salt to your liking.
19 -
Pepper, as needed.
# Instructions:
01 -
Sprinkle salt, pepper, garlic powder, and onion powder all over the chicken.
02 -
Wrap chicken in plastic and beat until it’s about ½ inch thick.
03 -
On each piece of chicken, put 2 Swiss cheese slices, 2 slices of ham, followed by 2 more cheese slices and 2 more ham slices.
04 -
Roll the chicken tightly using plastic wrap, twist the ends, and let it chill in the fridge for 30 minutes.
05 -
Warm up the oil in a deep pan to 325°F.
06 -
Get three dishes ready: one for flour, one for eggs, and one for panko crumbs.
07 -
Coat each chicken roll in flour, then egg, and finish with panko.
08 -
Fry each side for about 5 minutes till golden brown. If needed, finish in the oven at 325°F till chicken hits an internal temp of 165°F.
09 -
In a pan, melt butter and cook garlic until soft. Mix in flour and stir it for 1 minute. Slowly whisk in milk and cook till thickened. Add mustard and Parmesan, then season with salt and pepper.
# Notes:
01 -
Chill the chicken rolls well before frying for best results.
02 -
Keep the oil at a steady heat to cook evenly.
03 -
The sauce can be made ahead of time and warmed up later.