Then I made it. It was ridiculously easy.
Tip 1: Get the big chicken portions, easier to pound and roll
Tip 2: Go easy on the salt, it's always easier to fix it less salted than oversalted
Tip 3: Use a cling film to cover your chicken before you pound it senseless
4 chicken breast, boneless, skinless
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Emmental cheese
4 slices sandwich ham
1/2 cup bread crumbs, seasoned
1 egg, lightly beaten
1 can cream of mushroom soup
1/2 sour cream
1 tbsp lemon juice
Preheat oven to 350 degrees F. Line your baking dish with a silicon mat or spray is with nonstick cooking spray.
Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece with salt and pepper then place 1 ham and 1 cheese on top before rolling it up. Secure the roll with toothpick.
Coat each roll with egg wash before sprikling bread crumbs all over.
Bake for 30-35 minutes or until it's no longer pink. Place 1/2 slice of cheese on top of each roll and return it to the oven until it's nicely melted.
In the meantime, cook your sauce by mixing cream of mushroom, sour cream and lemon in a saucepan. Set aside but keep warm.
Once rolls are cooked, remove the toothpicks and serve as a whole or as medallions topped with the Cream Sauce and white rice.