Salt
Pepper
Spinach pesto
Sliced Swiss cheese (I grated Emmental- two types don’t know as were Turkish)
Thinly sliced ham (we use thinly sliced beef as can’t find ham here very easily)
½ cup seasoned bread crumbs
Preheat oven to 175 C, 350 F. Butter a 9 X 11 (or smaller) baking dish.
Pound chicken breasts until they are 6 mm thick. Sprinkle both sides with salt and pepper. Place a spoonful of spinach pesto on each slice and spread. Place a slice of “ham”on each layer of pesto, and then a thin layer of grated cheese Roll this up and place a toothpick in the roll to keep it from unraveling.
Place rolled chicken in the greased pan and sprinkle the chicken evenly with the bread crumbs. I poured a little chicken broth in the bottom of the pan so that the leakage from the rolls would not burn. Place in oven and cook for about 30 minutes, until chicken is not pink. Take the pan out of the oven and sprinkle some cheese on top of the chicken pieces and cook for another five minutes.
Take out the oven, remove the toothpick and enjoy. I suggest serving with a little red sauce to enhance the flavors.
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