Instructions

Prepare the Chicken

Butterfly the Chicken Breasts: Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch. Be careful not to tear the meat.

Season the Chicken: Remove the plastic wrap and season both sides of the chicken breasts with salt and pepper.

Add the Filling

Layer the Filling: Lay a slice of ham and a slice of Swiss cheese on each chicken breast. You can also add a second layer of ham and cheese for extra flavor if desired.

Roll the Chicken: Starting from the narrow end, tightly roll up each chicken breast, tucking in the sides as you go to create a neat package. Secure with toothpicks if necessary.

Bread the Chicken

Set Up the Breading Station: Place the flour in a shallow dish. Beat the eggs in another shallow dish. In a third dish, combine the breadcrumbs with garlic powder, onion powder, and paprika.

Coat the Chicken: Dredge each rolled chicken breast in the flour, shaking off any excess. Dip it in the beaten eggs, and then roll it in the breadcrumb mixture, pressing gently to ensure an even coating.

Cook the Chicken

Heat the Pan: In a large skillet, heat the olive oil and butter over medium-high heat until hot.

Brown the Chicken: Place the breaded chicken breasts in the skillet, seam side down. Cook until golden brown on all sides, about 4-5 minutes per side.

Bake the Chicken: Preheat your oven to 350°F (175°C). Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Serve

Tips for Success

Even Thickness: Ensuring the chicken is an even thickness is crucial for even cooking.

Rest Before Slicing: Let the chicken rest for a few minutes before slicing to keep the juices inside.