Chicken Cordon Bleu Roll-Ups

TOPPING:--
⅓ cup breadcrumbs
¼ tsp dried thyme leaves
⅛ tsp garlic powder
¼ tsp SIDS SALT & PEPPER
2 tsp rice bran oil
CHICKEN ROLLS:--
2 large boneless skinless chicken breasts (225 g)
¼ tsp salt
½ cup baby spinach
4 slices Swiss cheese
4 slices deli ham
1 egg white, beaten with 1 tbsp water
SIDS HONEY MUSTARD VINAIGRETTE

Heat oven to 190°C. Lightly spray rimmed baking pan with cooking spray.
TOPPING: In a 20 cm frypan, cook Topping ingredients and SIDS SALT & PEPPER for 6-8 minutes, stirring frequently, until crumbs are deeply browned. Reserve.
CHICKEN ROLLS: Meanwhile, place chicken breasts on cutting board. Cut each breast in half horizontally into two 110 g pieces. Place each breast piece between pieces of plastic wrap or waxed paper. Beginning in centre of each breast, gently pound with flat side of meat mallet or rolling pin until about 6 mm thick.
Season chicken pieces with salt, divide spinach, and layer on breasts. Top spinach with cheese and ham. Beginning from narrow end, roll breasts and seal each end with toothpick then place in pan.
Brush each breast with egg white mixture then spoon breadcrumbs on each roll, pressing gently so crumbs adhere. Roast 25-30 minutes until chicken is cooked through and filling in chicken reaches internal temperature of 75°C. Remove toothpicks before serving.
Serve with SIDS HONEY MUSTARD VINAIGRETTE as a dipping sauce.
Tip:-- If you use four small (110 g) chicken breasts, no need to cut them in half. Just place them between plastic wrap or waxed paper and pound as directed in the recipe.