Description
A refined take on the classic French dish, featuring tender chicken breasts stuffed with salty prosciutto and nutty Gruyère cheese, coated in a crispy panko herb crust.
Ingredients
4 large boneless skinless chicken breasts
8 thin slices of Prosciutto di Parma
4 oz Gruyère cheese, sliced
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups Panko breadcrumbs
1 tbsp fresh thyme leaves, chopped
Salt and freshly ground black pepper to taste
2 tbsp vegetable oil
2 tbsp unsalted butter
Instructions
Step 1: Butterfly the chicken breasts and pound them between plastic wrap to an even 1/4-inch thickness using a meat mallet.
Step 2: Season the chicken with salt and pepper. Place two slices of prosciutto and a slice of Gruyère on each breast.
Step 3: Roll the chicken tightly into a cylinder and wrap in plastic wrap, twisting the ends. Chill in the refrigerator for 30 minutes to set the shape.
Step 4: Set up a breading station with three bowls: flour, beaten eggs, and Panko mixed with thyme.
Step 5: Remove plastic from chicken. Coat each roll in flour, then dip in the egg wash, and finally coat in the herb panko mixture.
Step 6: Heat oil and butter in a large skillet over medium heat. Brown the chicken on all sides until golden.
Step 7: Move the skillet to a 375°F oven and bake for 10-12 minutes until the internal temperature reaches 165°F.
Step 8: Rest for 5 minutes before slicing and serving with a squeeze of lemon.
Notes
Ensure the chicken is chilled thoroughly before frying to prevent the cheese from leaking out early.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed breast
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg
