Ingredients

4 Boneless, skinless chicken breasts, (5-6 ounces each)
 Salt and ground black pepper
 1 recipe filling (recipe below)
 1 cup all-purpose flour
 4 Large eggs
 1 tablespoon plus 3/4 cup vegetable oil
 1^1/2 cup fresh bread crumbs

Ham and Cheese Filling with Thyme:
1 tablespoon butter
 1 small onion, minced
 1 small garlic clove, minced
 4 ounces cream cheese, softened
 1 teaspoon chopped fresh thyme leaves
 4 ounces shredded cheddar cheese (about 1/2 cup)
 4 slices (about 4 ounces) thin-sliced cooked deli ham
 Salt and Black pepper.

Instructions

For the Filling:
Melt butter in medium sized skillet over low heat.
Add onion and saute, stirring occasionally, until deep golden brown, (15-20 minutes).
Stir in garlic and cook until fragrant, (about 30 seconds); set aside.
In medium bowl using hand mixture, beat cream cheese on medium speed until light and fluffy, (about 1 minute).
Stir in onion mixture, thyme, and cheddar; season with salt and pepper and set aside.
To stuff breasts, place 1/4 of filling in center of each breast.
Place 1 ham slice on top of cheese, folding ham to fit onto surface of breast.
*Roll and Wrap each breast in foil.
Refrigerate until filling is firm, at least 45 minutes.

Tip: If desired, at this point, you may even refrigerate the rolls overnight, which is very helpful when entertaining.

*Wrapping the breasts in aluminum foil and chilling them for 45 minutes is the key to successfully breading them and
helps keep the cheese from melting out of the crust while baking.

For Chicken Breasts:
Pound each chicken breast flat between 2 large sheets of plastic wrap with meat mallet or rolling pin (until 1/4" thick).
Each breast should measure about 6’ wide and 8 ½ “long.
Cover and refrigerate while preparing filling.
*Follow directions above to fill, roll and wrap each breast.

Adjust oven rack to lower-middle position; heat oven to 400º
Using 3 pie dishes; spread flour in one dish and bread crumbs in one.
Beat eggs with 1 tablespoon oil and 1 tablespoon water in 3rd pie dish.
Unwrap each chilled chicken breast and roll in flour; shake off excess.
Using tongs, roll breasts in egg mixture; let drip off. Transfer to bread crumbs, then press with fingers to help crumbs adhere.
Place breaded chicken on large wire rack set over jelly-roll pan.
Heat remaining 3/4 cup oil in medium skillet over med-high heat until shimmering but not smoking, (about 4 minutes)
Add chicken, seam side down, and cook, turning once 2-3 minutes per side.
Return chicken rolls seam-side down to wire rack set over jelly-roll pan; bake (about 15 minutes).

Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual plate and serve.

SERVES 4