Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.
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.
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.
Tasty. I used Jarlsburg cheese and Italian Dry Coppa. I turned oven down to 325 so cheese didn't melt out. Also started the rolls in cast iron pan with butter, added some white wine and tented foil over the pan in oven to trap steam. Took foil off towards end to brown crumbs. Could easily force feed this one to company:-)
This wasn't a bad recipe, not just a great one -- which one would hope given the name. Followed the recipe exactly; a pleasant dish. But I actually have a better alternative, so will not be making this again.
We made this dish tonight and it was fantastic! The meal was very flavorful. I used Boar's Head pancetta and Gruyere. It did, however, take longer to prep than the directions - at least 30 minutes. Definitely worth the time and effort!
My husband and I did not care for this lightened up version. The gruyere and pancetta combination was too mild and lacking in flavor. A little cayene pepper might have livened things up. I followed the recipe exactly, and prep time took about 3/4 hr, much longer than the 16 minutes indicated.
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