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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Lay the chicken between 2 pieces of plastic wrap. | 3. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. | 4. Take care not to pound too hard because the meat may tear or create holes. | 5. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. | 6. Tuck in the sides of the breast and roll up tight like a jellyroll. | 7. Squeeze the log gently to seal. | 8. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. | 9. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil, the oil will help the crust brown. | 10. Beat together the eggs and water, the mixture should be fluid. | 11. Lightly dust the chicken with flour, then dip in the egg mixture. | 12. Gently coat in the bread crumbs. | 13. Carefully transfer the roulades to a baking pan and bake for 20-30 minutes until browned and cooked through. | 14. Cut into pinwheels before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	double	boneless skinless	-	-	-	-
kosher salt black pepper			ground	-	-	-	-
deli ham	8	slices		-	-	-	-
gruyere cheese	16	slices		1850.24	1.6128	133.5488	144.8832
thyme leaf	2	teaspoons		-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
panko breadcrumb	1	cup		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
egg	2			143.0	0.72	12.56	9.51
water	2	teaspoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.