Crispy outside, juicy inside! Totally lightened up from the traditional.
2 Tbsp bread crumbs gluten free if desired
8 Ounce chicken tenderloins boneless skinless (about 2oz each–4 tenderloins total)
4 slices deli turkey or ham if you prefer
1-2 tsp dijon mustard
1 egg whites
1/2 tsp garlic powder
2 Tbsp oat flour
2 Tbsp oats lightly pulsed in the processor
4 thin swiss slices
1/4 tsp thyme
Preheat oven to 350F.
Lay chicken breast tenderloins between plastic wrap.
Using flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.
Remove top sheet of plastic and brush a bit of mustard over the tenderloin.
Lay 1 slice of ham/turkey and 1 slice of cheese on chicken breast (I cut my deli meat and cheese in half to cover more easily).
Roll the chicken breast up with the deli ham and cheese inside, tight like a jellyroll inside of the plastic wrap. Repeat for all 4 tenderloins. Refrigerate.
In the meantime, set up your dredging stations. Season oat flour with salt & pep in one container/shallow dish. Beat egg and egg white in one container. Combine bread crumbs, seasonings and lightly ground oats in another container.
Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating.
Transfer to a baking sheet lined with foil and sprayed.
Repeat for remaining roll-ups.
Bake for 20–25 minutes, until crispy and cooked through.
Once cool enough to touch (but still warm), cut rolls into pinwheels.
Serve and devour!
Serving: 4 oz
yields 2 servings