Photo by Heami Lee
Servings: 4
Prep time: 20 minutes
Total time: 1 hour 15 minutes4 (8-ounce|227-gram) pieces boneless and skinless chicken breast
1 head broccoli (about ¾ pound|340 grams), trimmed and roughly chopped
¼ cup|60 ml olive oil
6 tablespoons|100 grams unsalted butter
3 tablespoons|62 grams Dijon mustard
3 tablespoons|75 grams whole grain mustard
kosher salt and freshly ground black pepper, to taste
8 ounces|230 grams grated gruyere cheese
⅓ cup|50 grams all-purpose flour
3 large eggs, lightly beaten
1 ½ cups|115 grams panko bread crumbs
8 slices thinly sliced ham
lemon wedges, for serving
Prep time: 20 minutes
Total time: 1 hour 15 minutes
Ingredients
1 head broccoli (about ¾ pound|340 grams), trimmed and roughly chopped
¼ cup|60 ml olive oil
6 tablespoons|100 grams unsalted butter
3 tablespoons|62 grams Dijon mustard
3 tablespoons|75 grams whole grain mustard
kosher salt and freshly ground black pepper, to taste
8 ounces|230 grams grated gruyere cheese
⅓ cup|50 grams all-purpose flour
3 large eggs, lightly beaten
1 ½ cups|115 grams panko bread crumbs
8 slices thinly sliced ham
lemon wedges, for serving
Directions
- Heat the oven to 375°F.
- Place the broccoli in a food processor. Pulse until fine but not quite a paste.
- Heat the 2 tablespoons oil and 2 tablespoons of the butter in a large cast-iron skillet over medium. Add the broccoli and cook until soft, 3 minutes. Remove from heat, stir in the mustards, and season with salt and pepper. Wipe the skillet clean and transfer the mixture to a small bowl to cool, then mix in the cheese.
- Working with one chicken breast at a time, place the chicken in a large ziplock bag, leaving the bag open. Place the chicken on a cutting board and pound it using a meat tenderizer until it is about ¼-inch thick. Remove the chicken from the bag, place it flat on a cutting board (with one of the short sides facing you), and season all over with salt and pepper. Repeat with the remaining chicken breasts.
- Top each piece of chicken with 2 pieces of ham (trim any excess and top it on there) and smear ¼ of the broccoli mixture on the ham. Take the short end of the chicken breast and roll it up and over until you get to the end of the chicken.
- Place the flour, eggs, and panko in three separate shallow dishes. Working with one piece of chicken at a time, dredge the chicken in the flour, coating completely, then the egg (allowing excess to drip off), then coat it completely in the panko. Transfer to a plate and repeat with the remaining pieces of chicken.
- Melt the remaining oil and 2 tablespoons of the butter in the cast-iron skillet over medium-high. Working with 2 pieces of chicken at a time, cook, turning as needed, until golden all over, 4 to 5 minutes. Transfer the chicken to a plate and add the remaining 2 tablespoons butter to the skillet. Brown the remaining 2 pieces of chicken for another 4 to 5 minutes (turning as needed), then add the other 2 pieces of chicken back into the skillet. Pop the skillet into the oven and bake until the chicken is cooked through, 15 to 17 minutes. Serve with lemon wedges.