6 large chicken breast halves, skinned and boned
Salt and pepper to taste
1/4 cup Dijon or Creole mustard, add more if necessary
1/4 cup finely chopped onion, more if desired
2 to 3 garlic cloves, finely minced
1/4 cup finely chopped bell pepper or pimento, optional
About 5 to 6 ozs. Gouda cheese, cut into 6 sticks OR cheese of your choice (can also be grated)
3/4 cup flour, for dredging
2 eggs, beaten
3/4 to 1 cup panko Italian-style bread crumbs
Canola or vegetable oil for browning
1. Dampen chicken breast and place it in center of opened plastic storage bag. Starting in the center, pound meat with flat mallet, rolling pin or small skillet and slightly pull the stroke toward you or to the outside edge as you pound it. Don’t tear the meat. Pound or roll until meat is an even thickness, a little over 1/4 ?inch thick. Carefully lift from bag without tearing it and set aside on plate. Continue with remaining pieces of meat.
2. Place one pounded breast on another plate and lightly season with salt and pepper. Using a spoon spread mustard over top side of meat. Lightly sprinkle with a little onion, garlic and bell pepper or pimento, if desired.
3. If you’re using a stick of cheese, place cheese near the edge of the cutlet, tuck in the sides then roll it up, jelly-roll style. Secure with toothpicks or skewer. If using grated cheese, sprinkle the cheese over the top of the pounded breast, leaving 1/2-inch edge free of cheese; tuck in the sides and roll up jelly-roll style. Secure with toothpicks. Place seam-side down on plate until you have finished rolling up remaining chicken.
4. Place flour, beaten egg and panko bread crumbs in 3 different shallow bowls. Dredge rolls in flour then into beaten egg then into breadcrumbs. Place seam-side down in dish, cover and chill for at least 1 hour.
5. An hour before serving, brown chicken in hot oil in nonstick skillet; browning on all sides. Drain on paper towels then place in shallow baking dish in preheated 350-degree oven for 30 to 45 minutes or until center is cooked through. If chicken gets too dark, place a sheet of foil loosely over the top of the dish.