I am not a big fan of chicken breast! Actually, I really dislike them! I am on the cusp of using the word “hate”! They are usually always dry and not satisfying to me due to their lack of fat. I prefer the dark meat, particularly thighs because they are so succulent and tasty. Well, this recipe allows me to have the best of both worlds. These chicken breast are so juicy!
If you would like a cheese sauce over the top, try making a half recipe of my Bechemel sauce from my Mac-n-Cheese Recipe. Try this along side of Mashed Cauliflower! Yum!
3 chicken breast, cut in thirds horizontally (9 pieces of thin chicken breast)
- Carefully slice chicken breast in thirds or half if chicken breast are not that thick.
- Lay chicken on cutting board in one layer
- Using a basting brush, brush on a heavy layer of mustard on one side.
- Top the mustard coated chicken breast with a piece of ham.
- Place green onion top on one edge of chicken breast and roll up chicken, ham and onion and place seam side down on a foil lined pan (with sides) or roasting pan (so juices can fall away from chicken to keep it from getting soggy).
- Use same brush and brush on mayonnaise to outside of each chicken roll up.
- Sprinkle the tops of chicken with Bread-less bread crumbs.
- Bake at 375 for 20 minutes or until juices run clear and the bread crumbs have browned. Cooking time will vary depending on thickness of chicken breast. Don’t over cook!