2largeboneless skinless chicken breasts, filet into 4 pieces and pound them to between ⅛-1/4 inch
Salt and pepper, to taste
4slicesdeli ham
4slicesSwiss cheese (I used Lacey Swiss)
½ cup flour
2largeeggs, beaten
2cupscornflakes, crushed
Instructions
Preheat the oven to 350 degrees and line a sheet pan with parchment. Set aside.
Season both sides of the chicken pieces with salt and pepper to taste.
Fold ham and Swiss cheese to fit inside of the chicken place onto the middle each filet.
Carefully and tightly roll each piece of chicken around the ham and cheese being careful not to let any come out the sides. Secure the seam with a tooth pick (be sure to let a decent amount to the toothpick stick out since you'll be removing it after breading).
Dredge each chicken piece first in flour, then egg, then crushed corn flakes. Be sure to use your fingers to get each component into the sides of the chicken pieces where it's rolled so that everything is completely covered and gently tap off the excess.
Carefully remove the toothpick and place each breaded chicken roll onto the prepared pan, seam side down. Be sure to leave some space between then so they aren't touching.
Cover loosely with foil and bake for 20 minutes.
Remove the foil and return the pan to the oven to bake for another 20 minutes of until they reach an internal temperature of 160 degrees.