How many of us know that dinners can get boring?! I can easily get in a rut of making the same 5-ish dishes for dinner… or going out to Chipotle way too often. I whipped up this simple version of the French classic one rainy night a few weeks ago and have been congratulating myself ever since!
Most importantly, every member of the family loves it too. I like to serve this with a big sauté of whatever fresh veggies I have in the fridge.
The secret truly is to roll it in the Mayo. It makes the chicken so so moist. I suggest you either keep a jar of homemade ( I like this recipe ) Mayonnaise in the fridge, or purchase one of the ‘cleaner’ store bought brands – of which there are quite a few available. I love the ‘JUST MAYO’ brand.
This recipe is ready in just 20-30 mins. Enjoy…
4 free-range chicken breasts
8 slices of all-natural deli-ham
4 ( finger-length&sized) slices of RAW cheddar or gouda cheese.
1/2 cup Mayo ( use the most all natural you can find. there are lots of options in many grocery stores, or you can make your own - theres a link to recipe for that above)
1 cup gluten-free Panko
Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
Using a sharp knife, 'butterfly' each chicken breast so you create a pocket the length of each breast.
Roll each slice of cheese in 2 slices of ham, and then tuck the ham right inside of that pocket you created in the chicken breast.
Spoon the mayo and gluten free panko onto two separate plates. Roll each chicken breast first in the mayo, and then in the panko.
Place on the parent paper lined baking sheet, and slide into the oven. Some cheese will probably leak out the side... but thats ok! It tastes so good!
Bake for 20 minutes, until golden brown, then remove from the oven and allow to 'rest' for another 5 before serving.