Reciepe Name







Cook Time

45-50 Min


  • 3 skinless chicken breast fillets, halved lengthways
  • 6 thin slices boiled ham
  • 6 slices Emmenthal cheese
  • 1 tomato, thinly sliced
  • 1 teaspoon crushed dried sage
  • 75g/3oz fine dried breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 50g/2oz butter, melted
  • Preheat the oven to 180°C/ 350°F/Gas mark 4.
  • Put the chicken fillets, bottom side up, between two pieces of cling film. Working out from the centre, pound each piece lightly with a meat mallet. Remove the cling film. Put a ham slice, a cheese slice and a few tomato slices on each piece.
  • Sprinkle each fillet lightly with the sage, and roll up Swiss-roll style. Press to seal well.
  • Combine the breadcrumbs, Parmesan and parsley. Dip the chicken in the butter, then roll in the breadcrumbs. Bake in a lightly oiled dish for 40–45 minutes.
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