This dish is easier than it looks! Wow your friends and family with this delicious looking dish
Ingredients:
- Corn flake crumbs
- 4 chicken breasts
- Salt and pepper
- 4 slices cheese (I used mozzarella)
- 4 of ham
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/4 cups milk
- 2 tbsp Dijon mustard
- 3 tbsp parmesan cheese (optional)
Preheat oven to 200C or 180C fan. Pound chicken to flatten. Season with salt and pepper to taste. Top each chicken breast with 1 slice of ham and 1 slice cheese. Roll the chicken jelly roll style. Wrap each chicken roll tightly in cling wrap and twist the ends of the wraps to keep chicken rolled up. Put on a plate and place in fridge for an hour or overnight.
Whisk egg and flour. Unroll chicken out of cling wrap. Dip chicken into egg mixture, then into the corn flake crumbs.Transfer to tray, spray with oil.
Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.
Dijon Cream Sauce: Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute. Add half the milk and whisk until the flour mixture is blended in. Add remaining milk, mustard and cheese (if using). Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools. Remove from heat, add salt and pepper to taste. Serve with chicken.
Serve with veggies .
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