The chicken is delish, and the prep and clean-up for this dish are easy as pie (or chicken!?)! Make sure to slice your chicken very thin so it’s easier to roll up, and also have toothpicks on hand to secure the chicken before cooking. Enjoy!
4 reduced-sodium ham slices (I used Boar's Head low sodium brand)
4 reduced-fat Swiss cheese slices
⅔ tsp salt
⅔ tsp black pepper
⅔ tsp garlic powder
⅔ tsp onion powder
4 egg whites
Preheat oven to 350 degrees.
Cover a baking sheet with parchment paper for easy clean up.
Wash and trim fat off of chicken breasts. Using a knife, slice each chicken breast lengthwise to make 2 equal sized chicken cutlets. (The thin cutlets are easier to roll.)
In a medium size dish, mix whole wheat breadcrumbs, salt, pepper, onion powder and garlic powder.
Pour egg whites in a separate medium size dish.
Cut ham slices length wise to make 6 equal ham slices.
Cut Swiss cheese length wise to make 6 equal cheese slices.
Place one slice of ham on chicken cutlet followed by one slice of cheese.
Starting at the top of the cutlet, tightly roll each cutlet and secure with 1-2 toothpicks.
Brush rolled chicken cutlet with egg white mixture and then dip rolled chicken cutlet into breadcrumb mixture to cover completely. Place chicken cutlet on parchment paper lined cookie sheet seem side down.
Repeat with remaining chicken cutlets.
Bake chicken cutlets in oven for 20-30 minutes until chicken is cooked through.