My family really likes the crispy coating on the outside of the chicken. I like using Panko bread crumbs with this recipe.
CREAMY CHICKEN ROULADES
4 CHICKEN BREASTS; Boneless Skinless.
4 slice(s) HAM; Sliced Thin.
2 tablespoon(s) BUTTER
3/4 cup(s) BREAD CRUMBS
1/2 cup(s) PARMESAN CHEESE; From A Can.
4 ounce(s) CREAM CHEESE
SALT; To Taste.
BLACK PEPPER; To Taste.
1 GREEN ONION; Minced.
1 clove(s) (small) GARLIC; Minced.
Flatten chicken breasts with a mallet until they are nice and flat.
Combine the cream cheese, green onions, garlic and salt and pepper to taste.
Combine the parmesan cheese, bread crumbs and set aside.
Divide the butter up evenly and dot each breast with butter.
Top each of the breasts with the cream cheese mixture.
Place a piece of ham on top of cream cheese.
Roll each breast up and secure with a toothpick.
Dip breasts in egg then dredge in flour and then back into the egg, then dredge in the parmesan mixture.
Place seam side down in baking dish or jelly roll pan and bake at 350 degrees for 40 to 50 minutes or until juices run clear.