About this recipe:Chicken breasts are pounded thin and rolled up with Jarlsberg, before being crumbed, pan-fried and baked Serve with mashed potatoes and a side of vegetables.
4 skinless, boneless chicken breasts
4 thick slices Jarlsberg cheese
1 egg, beaten
3 tablespoons chopped fresh parsley
1 clove garlic, chopped
2 tablespoons olive oil
415ml chicken stock
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 190 C / Gas 5.
Pound the chicken breasts to about 3mm thickness. In a shallow plate or bowl, mix together the breadcrumbs and parsley. Place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the breadcrumb mixture. (Note: Hold roll closed; after dipping, you will see that it begins to stay together).
In a large frying pan, saute garlic in olive oil. Add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. Remove roll ups from frying pan and drain on kitchen towels.
Pour 1/2 of the chicken stock into a 23x33cm or similar sized baking dish. Add all four roll ups. Bake uncovered in the preheated oven for 45 minutes, basting once with the remaining stock.