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Crispy Baked Chicken Roll

Crispy Baked Chicken Roll

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Crispy Baked Chicken Roll

10 servingsINGREDIENTS5 strips bacon1  medium yellow onion, sliced80 g (2 cups) fresh spinach5  chicken breast2 teaspoons salt1 teaspoon pepper10 slices ham12 slices swiss cheese375 g (3 cups) all-purpose flour8  large egg, beaten150 g (3 cups) panko breadcrumbs fresh parsley, chopped, for sprinklingCreamy Dijon Sauce3 tablespoons butter2 cloves garlic, minced3 tablespoons flour470 mL (2 cups) milk60 g (1/4 cup) dijon mustard salt, to taste pepper, to taste100 g (1 cup) shredded parmesan cheesePREPARATION1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.2. Add the onions and cook, stirring, until caramelized, about 10 minutes.3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.6. Season with salt and pepper.7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.9. Refrigerate for 1 hour to set.10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.11. Transfer the chicken roll to a greased baking sheet and bake for 40 minutes, until golden brown.12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.13. Slice the chicken roll and serve with the sauce and fresh parsley.14. Enjoy!
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10 servings

INGREDIENTS

5 strips bacon

1 medium yellow onion, sliced

80 g (2 cups) fresh spinach

5 chicken breast

2 teaspoons salt

1 teaspoon pepper

10 slices ham

12 slices swiss cheese

375 g (3 cups) all-purpose flour

8 large egg, beaten

150 g (3 cups) panko breadcrumbs

fresh parsley, chopped, for sprinkling

Creamy Dijon Sauce

3 tablespoons butter

2 cloves garlic, minced

3 tablespoons flour

470 mL (2 cups) milk

60 g (1/4 cup) dijon mustard

salt, to taste

pepper, to taste

100 g (1 cup) shredded parmesan cheese

PREPARATION

1. In a medium cast iron skillet or pan, cook the bacon until almost brown, about 5 minutes.

2. Add the onions and cook, stirring, until caramelized, about 10 minutes.

3. Add the spinach and cook until wilted, about 3 minutes. Remove the pan from the heat.

4. Place a chicken breast on a piece of plastic wrap. Cover with more plastic wrap and pound until thin. Repeat with remaining chicken breasts.

5. Lay out a large piece of plastic wrap and layer the chicken on the plastic so the edges are overlapping slightly.

6. Season with salt and pepper.

7. Layer the ham, Swiss cheese, and bacon-carmelized onion mixture over the chicken.

8. Roll the chicken into a log tightly wrap in plastic, twisting the ends to seal.

9. Refrigerate for 1 hour to set.

10. Add the flour, eggs, and panko to 3 separate baking sheets or other wide, shallow dishes. Roll the chicken in the flour, then in the egg, and finally in the panko. Coat once more in the egg, then panko.

11. Transfer the chicken roll to a greased baking sheet and bake for 40 minutes, until golden brown.

12. Make the creamy Dijon sauce: in a small pot over medium heat, melt the butter. Add the garlic and cook until aromatic. Add the flour and cook until starting to brown. Whisk in the milk, then add the mustard and season with salt and pepper. Add the Parmesan and cook until the sauce is thickened.

13. Slice the chicken roll and serve with the sauce and fresh parsley.

14. Enjoy!

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