4 boneless, skinless and thin cut chicken breasts
4 slices prosciutto
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½ pound Gruyere cheese, grated
¼ cup flour
Salt and pepper
1 cup panko bread crumbs
4 sprigs thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
Extra-virgin olive oil
Heat oven to 350 degrees
Lay chicken on a flat surface. Place 1 piece of prosciutto on each breast and top with equal amounts of Gruyere cheese. Roll chicken into tight rolls.
In a shallow bowl, combine flour and season with salt and pepper.
In another shallow bowl, beat eggs together; season with salt and pepper. In another bowl, mix the bread crumbs with thyme and garlic; season with salt and pepper. Stir in the melted butter.
Dust the chicken with the flour, then dip in the egg and coat with bread crumbs; transfer to a baking sheet. Bake 20-25 minutes until browned and cooked through.