A salad of sliced avocados and chopped tomatoes, drizzled with vinaigrette, pairs with these chicken rolls
4 large boneless, skinless chicken breast halves ( about 1 ½ pounds)
¼ teaspoon salt
4 ounces Monterey Jack cheese with jalapeno peppers
1/3 cup packaged plain breadcrumbs
2 to 3 tablespoons all -purpose flour
1 large egg
¼ cup vegetable oil
1 tablespoon milk
Prepared tomato salsa (optional)
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Preheat the oven to 400 degrees. Place the chicken breasts between sheets of wax paper or plastic wrap; using a mallet, pound each piece until it is about ¼ inch thick. Sprinkle the chicken breasts with salt.
Cut cheese into 4 strips. Place one strip of cheese in the center of each chicken breast. Fold the sides of the chicken over the cheese to enclose completely. Secure with wooden toothpicks, if necessary.
On two separate sheets of wax paper, place bread crumbs and 2 tablespoons flour. In a pie plate, combine egg with milk. Coat the chicken rolls first with the flour, then with the egg mixture, then with the bread crumbs
In an oven-safe skillet, heat oil over moderate heat. Cook the chicken rolls until lightly browned on all sides, 5 minutes. Place the skillet in the oven and bake until the chicken feels firm to the touch, 15 to 20 minutes. Remove the toothpicks.
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