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1
Preheat Oven to 450.
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2
Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart.
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3
Season both sides of the chicken with pepper and salt to taste.
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4
Turn chicken over so that the membrane layer is against the cutting board.
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5
Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside.
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6
Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl.
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7
Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly.
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8
On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll.
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9
Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown.
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10
During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth.
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11
After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll.
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12
ENJOY!
