: This dish? Absolute dinner winner!
Ingredients
- 4 Boneless, Skinless Chicken Breasts (4-5 oz each)
- Bald Buck Seasoning, as needed
- 8 Slices Swiss Cheese
- 8 Slices Prosciutto or Ham
- 1/3 Cup All-Purpose Flour
- Freshly Ground Black Pepper, as needed
- 1 Cup Breadcrumbs (preferably Panko)
- 1/4 Cup Parmesan Cheese, Grated
- 2 tbsp Butter, Melted
- 2 tsp Fresh Thyme Leaves
- 2 Eggs
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside.
- Prepare Chicken: Butterfly each chicken breast and place between two pieces of plastic wrap. Pound evenly to 1/4-inch thickness, being careful not to tear the chicken.
- Season and Layer: Lay each flattened chicken breast on fresh plastic wrap. Season with Bald Buck Seasoning, then layer with cheese, prosciutto or ham, and another layer of cheese.
- Roll Chicken: Roll up the chicken breast like a burrito, using the plastic wrap to help. Wrap tightly in the plastic wrap and twist the ends to shape. Chill in the refrigerator for 1 hour.
- Prepare Coating: Season flour with salt and pepper in a shallow dish. Combine breadcrumbs, Parmesan, melted butter, and thyme in another dish, seasoning with Bald Buck Seasoning and pepper. Whisk eggs in a third dish.
- Coat Chicken: Unwrap chicken breasts. Coat each first with flour, then egg, and finally breadcrumb mixture. Place on the prepared baking sheet.
- Preheat Traeger: Set Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
- Bake Chicken: Place the baking sheet with chicken on the grill. Bake for 30-40 minutes until golden brown and cooked through.
- Serve: Serve whole or sliced into pinwheels with a serrated knife.
