Cordon bleu di pollo al peperoncino verde

Ingredienti

• 2 pounds chicken breasts ((2) large or (4) medium-sized breasts)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked pepper
• 1/4 pound thinly sliced Monterey jack cheese ((4) deli slices)
• 2 large slices Black Forest ham (cut in half)
• 1/4 cup chopped green chile
• 1/4 cup Parmesan cheese
• 1/4 cup Panko bread crumbs
• olive oil cooking spray
• toothpicks

Preparazione

1. 1

   Preheat the oven to 350°F. Use a sharp knife to cut each of the large chicken breasts in half horizontally to create two chicken breast halves. Place between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to approximately ½-inch thickness. If using 4 smaller sized breasts, simply pound them out without slicing them first.

2. 2

   Sprinkle each side of the chicken pieces generously with garlic, salt and pepper. Top each piece of chicken with sliced cheese, then ham, then more cheese and a tablespoon or two of green chile spread across the cheese. Roll the chicken up and pin each roll with toothpicks.

3. 3

   Add the pinned chicken breasts to a baking dish. Then, mix together the Parmesan and the panko crumbs and sprinkle generously over the chicken.

4. 4

   Bake for 35-40 minutes, until the chicken is cooked through (165℉ internal). The required time will vary based on the thickness of the chicken.