• Preheat oven to 375℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Slice 8 oz Swiss cheese into six equal pieces.
• If the chicken breasts are thick, you may need to butterfly them by splitting the chicken in half horizontally and then pressing open. This will allow the breast to be flattened even more for the next step.
• Using the flat portion of a meat tenderizing mallet, flatten 6 ea. boneless skinless chicken breast halves to 1/4 inch thickness. This part can get messy.

  (If desired, place the chicken in a gallon freezer bag before pounding with the mallet.)

Assemble the Chicken

• Line the inside of chicken with 12 pieces thickly sliced deli ham. Place a slice of Swiss cheese to within 1/4 inch of edge.
• Starting at one long edge, roll the chicken and ham to enclose the cheese. Secure it with a toothpick or two and place on a baking sheet lined with tinfoil that has been covered with baking spray or a silicone baking mat. Place chicken at least 3 inches apart.

Egg Wash and Coating

• Prepare egg wash in a small bowl by whisking together 1 large egg and 1 tablespoon water.

  In a second bowl mix together 1 cup seasoned bread crumbs, 1 tablespoon dried parsley, 1 teaspoon seasoned salt, and 1/2 teaspoon freshly ground black pepper.
• Using a pastry brush, coat each piece of chicken with egg wash. Then generously sprinkle the breadcrumb mixture over the tops and sides of each piece.
• Generously spritz the chicken with cooking spray before baking.

Bake the Chicken

• Bake in preheated oven for 25-30 minutes or until juices run clear. Chicken should cook to at least a 165°F internal temperature.
• Serve with seasoned rice and a green vegetable. Makes 6 servings.