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Ingredients
45 m servings 419 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 419 kcal
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- 21%
- Fat:
- 19.4 g
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- 30%
- Carbs:
- 12.6g
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- 4%
- Protein:
- 46.1 g
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- 92%
- Cholesterol:
- 124 mg
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- 41%
- Sodium:
- 932 mg
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- 37%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
- Pound chicken breasts to 1/4 inch thickness.
- Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
- Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 14912152 Ratings
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Most helpful positive review
10/3/2003
I read the reviews and took the suggestion of some others. First of all, I dipped the chicken in egg wash, then laid the slices of ham and cheese on top. I got a plate and sprinkled breadcrumb...
Most helpful critical review
7/26/2011
The chicken was dry despite correct cooking time. Perhaps a light sauce could have been served with it. I would not make this a 2nd time.
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Newest
1/24/2003
I read the reviews and took the suggestion of some others. First of all, I dipped the chicken in egg wash, then laid the slices of ham and cheese on top. I got a plate and sprinkled breadcrumb...
8/2/2002
I can't believe this awesome recipe! My boyfriend cannot stop talking about it. I told him I was making it for dinner, and he came home early from work. Then, when he tasted it......he moaned an...
10/29/2002
Fantastic. My variation includes: add some paprika to the breading, and bread the whole chicken roll, not just the top. I also like to cook my chicken hotter and faster to keep it juicy - 20-25 ...
3/25/2003
This recipe was absolutley amazing and very easy. I did follow some of the suggestions from previous raters(Mushroom soup sauce:1 can cream of mushroom soup, 1/2 cup sour cream & 1 tbsp of lemon...
7/30/2001
Very good! I can NEVER get breasts thin enough to roll so I cut breasts in half almost all the way through and laid a piece of Healthy Choice Ham and provolone in the cut; sprinkled Italian bre...
7/29/2001
Great recipe to make ahead and freeze too! I dip the rolled up chicken in melted butter before rolling in bread crumbs.
6/14/2003
Wow! These were looked and tasted wonderful and they were super simple to make. I bought big breasts and pounded them. They were quite easy to roll. I dipped them in egg first and then rolle...
6/5/2003
A hit in my family of 5, including a 4 yr old, the pickiest of all...The chicken cooked for 50 minutes..adding to its crispiness..and I didn't use toothpicks to secure them, making them easier t...