Directions

1. 1

   Position a rack in the middle of the oven and preheat to 375°F. Trim any excess fat from the edges of the chicken breasts. Working with one breast at a time, place it between two sheets of parchment paper and pound with a meat mallet or rolling pin until flattened to about ¼ inch thickness. Season all sides of each flattened breast generously with salt and pepper.

2. 2

   Lay each pounded chicken breast smooth side down on a clean work surface. Place one slice of ham and one slice of cheese on half of each breast, leaving a ½-inch border around the edges. Fold the uncovered half of the breast over the filling and press the edges firmly together to seal, creating a secure bundle.

3. 3

   In a shallow bowl, combine the breadcrumbs, chopped parsley, 1 tsp. salt, and ½ tsp. pepper and mix well. In another shallow bowl, whisk together the egg and 1 Tbsp. water. Spread the flour on a plate.

4. 4

   Coat both sides of each chicken bundle with flour, shaking off excess. Dip both sides into the egg mixture, allowing excess to drip back into the bowl. Press both sides firmly into the breadcrumb mixture, patting gently so the coating adheres evenly. Place coated bundles on a plate.

5. 5

   Heat the vegetable oil in a large, heavy skillet over medium-high heat. Once hot, carefully place the chicken bundles in the skillet. Cook for 2–3 minutes per side, turning occasionally, until the coating is golden brown on all sides. Transfer to a wire rack placed inside a rimmed baking sheet and season lightly with salt.

6. 6

   Transfer the baking sheet to the preheated oven and bake until an instant-read thermometer inserted into the thickest part of a chicken breast reads 165°F, approximately 5 minutes. Serve hot.