Description
A savory dish featuring chicken breasts rolled with prosciutto and gruyère cheese, coated in breadcrumbs and baked for a delicious meal.
Ingredients
Scale
- 4 chicken breasts
- 4 slices of prosciutto
- 4 slices of gruyère cheese
- 1 cup of breadcrumbs
- 2 eggs
- 1 cup of flour
- 2 tablespoons of Dijon mustard
- Salt and pepper to taste
- Asparagus for the side
- Potatoes for pommes purée
- Butter and cream for pommes purée
- Olive oil for roasting asparagus
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- Lay a slice of prosciutto and gruyère cheese on each chicken breast, roll tightly, and secure with toothpicks.
- Dredge each roll in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat, then sear each chicken roll until golden on all sides.
- Transfer to a baking dish and bake for 20-25 minutes until cooked through.
- For pommes purée, boil peeled potatoes until tender, mash with butter and cream until smooth.
- For the asparagus, toss in olive oil, season with salt, and roast in the oven until tender.
- To make the Dijon cream sauce, whisk Dijon mustard into cream in a saucepan over low heat until combined and warmed.
- Serve the chicken sliced, alongside roasted asparagus and pommes purée, drizzled with Dijon cream sauce.
Notes
Ensure chicken rolls are compact but not too tight for even cooking. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Chicken, Prosciutto, Gruyère, Baked Chicken, Dinner Recipe