Roasted Pepper Spread Wrapped Chicken

Time: 1 hour

Music Selection: Guns N Roses – November Rain

Well, it is November and it is raining, so it seems appropriate to pair an absolutely fabulous favourite dinner with GNR. This is such a healthy and savoury chicken dish, it will become a family favourite, for certain! You can make a big batch and freeze them, too. I would recommend wrapping each one separately in plastic wrap then placing them in a large freezer ziplock. Then you can thaw them and bake them on a night when you need a break, because it is November and it is raining…


4 chicken breasts

4 – 8  slices swiss or Monterey jack cheese

4 – 8 slices ham

3 eggs, beaten

2 cups panko bread crumbs

2 Tbsp lawry’s or Hy’s seasoning (or make your own with 1 tsp salt, 1 tsp pepper, ½ tsp smoked paprika, 1 tsp garlic, ½ tsp onion salt)

½ cup roasted pepper spread or chopped up roasted peppers– we like spicy.


Pre-heat oven to 375 deg C.

Line baking sheet with foil.

Mix the  panko with seasoning in a long flat pan. Set aside.

Mix the eggs in a shallow dish and set aside.

Take plastic wrap and place a chicken breast on it. Cover it with more plastic wrap. Using a mallet, pound out the chicken. Repeat with each chicken breast. Depending on how much you want you can cut each chicken breast length wise in half or leave them whole.

Take a chicken breast.  Spread 1 – 2 Tbsp of roasted pepper spread (do not dip the knife back in the spread). Place a slice of ham on it. Then place a slice of cheese on it and roll up the chicken tightly.  Repeat for each chicken breast.

Dip each chicken breast in the egg mix well. Then roll to cover the chicken in panko crumbs. Place on the baking sheet.

Bake in oven for 30 minutes. Enjoy with blue cheese broccoli pasta and prosciutto wrapped cheese.

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