Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Lay each breast between layers of plastic wrap. Carefully pound chicken out to 1/4" thickness. Remove top layer of plastic wrap. Place a slice of prosciutto on chicken, and top with gruyere. Roll chicken into a tight pinwheel using plastic to help. Twist both ends of plastic wrap in opposite directions to make a tight cylinder. Repeat until all 4 breasts are done. Refrigerate at least 30 minutes until chicken firms up. | 3. In a shallow dish, place flour. In a second dish, beat eggs. In a third dish, place panko. Add salt and pepper to each dish and stir well. Add thyme, garlic and melted butter to panko and stir well. | 4. Unwrap chicken rolls. Gently roll in flour, then tap off excess. Dip in egg on all sides, then roll in panko until well-coated. Place rolls in large casserole dish. Drizzle with olive oil. Bake at 350°F for 20 minutes until golden brown. Let rest 3-5 minutes. Slice each roll into 4 slices before serving. Serve with Roasted Chicken Jus (see recipe elsewhere on this site). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
prosciutto di parma	4	slices		-	-	-	-
gruyere cheese	1/2		grated	272.58	0.2376	19.6746	21.3444
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
egg	2			143.0	0.72	12.56	9.51
panko breadcrumb	1	cup		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
thyme	4	sprigs		-	-	-	-
garlic clove	1		grated	-	-	-	-
butter	2	tablespoons	unsalted melted	171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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