Ingredients Jump to Instructions ↓

  1. 250ml milk

  2. 120g dried breadcrumbs

  3. 6 skinless, boneless chicken breast fillets - pounded to

  4. 6mm thickness

  5. salt and pepper to taste

  6. 6 slices cooked ham

  7. 6 slices Gruyere or Emmental cheese

  8. 2 tablespoons vegetable oil

  9. 1 tin condensed cream of chicken soup

  10. 125ml double cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. 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.

  3. Heat oil in a large frying pan over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a baking dish.

  4. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.

  5. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.


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