Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
16 Mins
Total Time
48 Mins
Yield
Serves 4 (serving size: 1 chicken roll)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken evenly with pepper and salt.

Step 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.

Step 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.

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