Prep Time: 15 minutes | Cook Time: 35 minutes
- 4 chicken cutlets, about 6 oz each, pounded into 1/4 inch thick steaks
- 4 slices pepper jack cheese
- 4 slices cooked ham
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/8 tsp black pepper
- 1/2 cup breakcrumbs
- 1 egg, beaten
- 2 Tbsp milk
Preheat your oven to 350ºF and grease a 13x9-inch baking pan with cooking spray.
Place 1 slice of cheese and ham on top of each breast. Roll up each breast and secure with a toothpick.
In a small pie dish combine salt, cumin, chili powder, paprika, black pepper, and breadcrumbs.
In a small dish combine egg and milk.
Dip chicken into egg mixture then in breadcrumbs, pressing to adhere. Repeat with remaining chicken and place into baking dish. Cook until chicken is no longer pink, about 30-35 minutes. Remove toothpicks before serving.
Make sure you remove the toothpicks before serving. Ouch!
You can substitute the pepper jack cheese for something milder like swiss.
Serve this Southwestern meal with this Zucchini Corn Casserole.