Shopping List:
6 chicken breast cutlets ( I like chicken breast cutlets because they are cut very thin ) if you already have chicken breast slice it in half to make 2 thin cutlets
3 thin slices of deli ham, or if small 6 slices
3 slices swiss cheese
1 egg
1 cup milk
flour
cornmeal
salt
pepper
toothpicks
1/2 stick butter
cornstarch
white wine
dijon mustard
This can be served alone or with whatever side items you would like! I made roasted asparagus and roasted butternut squash and sweet potatoes!
Shopping list for side items:
1 # asparagus
1 tbs olive oil
cajun seasoning
2 sweet potatoes peeled
1 butternut squash peeled
2 tbs olive oil
salt
cinnamon
agave or honey
Step 1:
Make this meal easy on yourself and go ahead and line a casserole dish and cookie sheet with parchment paper and spray with cooking spray
At this time also take a bowl out and mix milk and egg, and a plate to mix cornmeal and flour
Step 2:
I actually started with my side dishes as they took longer to bake. Peel and dice squash and sweet potatoes, toss in olive oil, spread out over cookie sheet with parchment paper and bake at 375 for 1 hour, turning every 20 minutes
Step 3:
Snap off bottoms of asparagus and lay lengthwise over cookie sheet, drizzle with olive oil and cajun seasoning or spices of your choice, set aside ( you will cook these the last 15 minutes )
Step 4:
If you have not already done so, butterfly your chicken breasts so that they are 1/2 inch thick or less...next place between 2 sheets of wax paper and use the meat pounder to make even thinner
Step 5:
Take one slice or 1/2 slice of ham depending on size of slice. Next take 1/2 slice of swiss cheese. You will then fold the cheese into a small cube and wrap the ham around it so it is a little pocket.
Step 6:
Next take that pocket and lay it on the chicken breast and roll chicken until it meets together....at this point you want to keep it this way so place several toothpicks through the wrap...note colored toothpicks will make your chicken have funny colors...
Step 7:
Lay chicken wrap-ups in egg/milk bath to soak for a few seconds, next coat them in the flour cornmeal recipe, set in baking dish ( lined with parchment paper and sprayed with non stick spray ) and bake at 375 for 35-45 minutes or until chicken is fully cooked ( note this will depend on how thick the chicken is cut, also I noticed mine had a pink tint but i think its because of the ham, for best practice use a meat thermometer and make sure chicken is heated to 165 degrees )
Step 8:
At this time you can start making your sauce, feel free to experiment! I heated 1/2 stick butter and stirred in about 1/4 c flour on the skillet, next added a splash of white wine and milk, then added 1/2 teaspoon dijon mustard and pinch of cornstarch and let thicken!
Step 9:
Enjoy glass of wine while food cooks, when 15 minutes remain throw in asparagus and crank up the oven to 425 to crisp chicken and potatoes
Step 10;
Lastly sprinkle potatoes and squash with cinnamon, salt and agave!
