Preheating the pan gets the breading crisp within 20 minutes. If you only have regular breadcrumbs, just add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder. The timing and ingredient amounts work for small, 2-ounce cutlets. Split larger ones in half: Place each on a cutting board, and place your hand flat on top. Holding a sharp knife parallel to the cutting board, carefully halve using short, swift strokes. Serve roll-ups with a simple green salad.
1/2 cup Italian-seasoned breadcrumbs
8 (2-oz.) boneless, skinless chicken breast cutlets
2 tablespoons extra-virgin olive oil
4 (1-oz.) slices lower-sodium ham, halved
3 ounces preshredded Swiss cheese (about 3/4 cup)
2 tablespoons chopped flat-leaf parsley
Est. added sugars 2g
How to Make It
Place a rimmed baking sheet in oven, and preheat oven to 500°F. (Do not remove baking sheet while oven preheats.)
Place breadcrumbs in a shallow bowl. Brush cutlets with oil; dredge in breadcrumbs.
Top each cutlet with 1 piece of ham and 1 1/2 tablespoons cheese. Carefully roll cutlets, starting at the short end; secure with wooden picks.
Place roll-ups, seam side down, on preheated baking sheet. Bake in preheated oven 8 minutes. Increase heat to broil; broil until a meat thermometer inserted in thickest portion reads 165°F, 1 to 2 minutes. Sprinkle with parsley.
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