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Ingredients
- 3 skinless chicken breast fillets, halved lengthways
- 6 thin slices boiled ham
- 6 slices Emmenthal cheese
- 1 tomato, thinly sliced
- 1 teaspoon crushed dried sage
- 75g/3oz fine dried breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 50g/2oz butter, melted
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece. - Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well. - Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40–45 minutes
