 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
3/4 cup panko (japanese breadcrumbs) |
1/2 cup all-purpose flour |
1 tablespoon water |
1 large egg |
2.5 ounces shredded gruyère cheese (about 10 tablespoons), divided |
1 tablespoon chopped fresh thyme |
2 garlic cloves, minced |
4 slices pancetta (about 1 1/4 ounces) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.
3. Heat a skillet over medium heat. Add panko; cook 2 minutes or until toasted, stirring often. Remove from heat. Place flour in a dish. Combine 1 tablespoon water and egg in a bowl; lightly beat. Pour egg mixture into a dish. Combine panko, 2 tablespoons cheese, thyme, and garlic in a dish.
4. Working with 1 piece of chicken at a time, dredge in flour. Dip in egg mixture; dredge in panko mixture. Top with 1 pancetta slice and 2 tablespoons cheese. Roll up; secure with a toothpick. Place roll, seam side down, on a wire rack coated with cooking spray. Place rack on a baking sheet. Repeat procedure with remaining ingredients. Bake at 350° for 25 minutes or until chicken is done.
|
|