4 boneless, skinless, chicken breasts
8 thin slices deli ham
4 slices Swiss cheese
1 egg, beaten
1 cup bread crumbs
Juice of 1/2 of a lemon
3 Tbsp. Dijon mustard
2 tsp. honey
1 Tbsp. olive oil mayo
Salt and pepper to taste
Preheat oven to 450
Pound chicken breasts to a thickness of 1/4 inch. Season well
with the salt and pepper, and garlic salt. Lay 2 slices of ham, and one
slice of cheese, on each breast. Then roll width-wise until you
have a tight jellyroll like package.
Put the flour, egg, and bread crumbs in 3 separate bowls.
Working with one rolled up breast at a time, dip first in
the flour to lightly coat, then in the egg, then into the bread
crumbs. Use your finger tips to make sure chicken is evenly
coated. Arrange the chicken on a baking sheet, and bake for 20 to 25, or until
chicken is firm to the touch, and bread crumbs are nice and browned.
While chicken is cooking, make the dipping sauce.
Stir lemon juice, mustard, honey, and mayo together to
make a smooth sauce. Salt and pepper to taste.
Makes 4 servings, 350 calories each.