About this recipe:This is a tasty and quick recipe that is great for a weeknight when you want something yummy and don't have the time.
120g dried breadcrumbs
6 skinless, boneless chicken breast fillets - pounded to 6mm thickness
salt and pepper to taste
6 slices cooked ham
6 slices Gruyere or Emmental cheese
2 tablespoons vegetable oil
1 tin condensed cream of chicken soup
125ml double cream
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Place milk and breadcrumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with wooden skewers. Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large frying pan over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.