Description
Golden, crispy breaded chicken breasts stuffed with savory ham and melted provolone cheese. A delicious and satisfying meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 8 slices provolone cheese
- 8 slices ham
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 to 1/2 inch.
- Season both sides of each chicken breast with salt, pepper, garlic powder, and onion powder.
- On each chicken breast, layer two slices of provolone cheese and two slices of ham.
- Carefully roll up each chicken breast, starting from one end. Tuck in the sides as you roll to keep the filling inside. Secure each roll with 3-4 toothpicks.
- In a shallow dish, place the all-purpose flour. Season it with a pinch of salt, pepper, and a little bit of paprika.
- In another shallow dish, whisk the two large eggs until they are well combined.
- In a third shallow dish, combine the panko breadcrumbs, dried oregano, dried basil, and cayenne pepper (if using). Mix well.
- Dredge each chicken roll in the flour, making sure to coat it evenly on all sides. Shake off any excess flour.
- Dip each floured chicken roll into the egg wash, ensuring it’s completely coated. Let any excess egg drip off.
- Dredge each egg-washed chicken roll in the panko breadcrumb mixture, pressing gently to make sure the breadcrumbs adhere well. Coat it thoroughly on all sides.
- Place the breaded chicken rolls on a plate or baking sheet and let them rest for about 10-15 minutes.
- In a large oven-safe skillet (cast iron is ideal), heat the olive oil and butter over medium-high heat. Carefully place the breaded chicken rolls in the skillet. Don’t overcrowd the pan; you may need to cook them in batches.
- Sear the chicken rolls for about 2-3 minutes per side, until they are golden brown and crispy.
- Once the chicken rolls are browned on all sides, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Remove the skillet from the oven and let the chicken rolls rest for about 5-10 minutes before slicing.
- Carefully remove the toothpicks from the chicken rolls before slicing.
- Slice the chicken rolls into 1-inch thick slices. Arrange the slices on a serving platter.
- Garnish with fresh chopped parsley.
- Serve with your favorite sides.
Notes
- Cheese Variations: Experiment with different types of cheese. Swiss, mozzarella, or even pepper jack would be delicious.
- Ham Alternatives: Use prosciutto, bacon, or even cooked spinach instead of ham.
- Sauce Options: Serve with a creamy mushroom sauce, a lemon butter sauce, or a simple marinara sauce.
- Spice it Up: Add a pinch of red pepper flakes to the breadcrumb mixture for extra heat.
- Air Fryer Option: You can also cook these in an air fryer! Preheat your air fryer to 375°F (190°C). Place the breaded chicken rolls in the air fryer basket, making sure they are not overcrowded. Cook for 15-20 minutes, or until the chicken is cooked through and the breading is golden brown. Flip halfway through for even cooking.
- Make-Ahead Instructions: You can prepare the stuffed chicken rolls ahead of time and store them in the refrigerator until you’re ready to cook them. Follow the recipe instructions up to the breading step. Place the breaded chicken rolls on a baking sheet lined with parchment paper. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 30 minutes