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I love ham and cheese sliders. Like really, really love them. I think we ate them at least once per week for the entire month of December. Then, I decided that a) I shouldn’t serve sliders so often and b) all that butter probably wasn’t good for my waistline. So, I decided to try and make a dish that had a lot of the same flavors of the sliders but in a meal that didn’t involve mini rolls and practically a stick of butter. The first time I made prosciutto and poppy seed chicken, even my dad ate and liked it. You guys don’t know my dad but for him to like something new is a pretty big deal. Especially if that something has poppy-anything in the name.

The key ingredient {for me} that makes the sliders so delicious is the Hawaiian rolls they are served on. So, I knew I needed to make my breadcrumbs out of the same type of bread. I grabbed a loaf and let it sit out over night to get a little crusty and then turned them into delicious breadcrumbs. Just pulse the bread in your food processor until the crumbs form.

From there, the recipe was easy to put together for dinner.

Prosciutto and Poppy Seed Chicken Roll Ups

Print Pin Rate

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Ingredients

4 chicken breasts
4 slices of prosciutto
4 slices of Swiss cheese or 1/2 cup shredded Swiss
1/2 cup poppy seed dressing
1/2 cup Hawaiian breadcrumbs
2 eggs

Instructions

Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray.
Place chicken breasts between sheets of plastic wrap and pound until thin.
Spread poppy seed dressing on inside of chicken breasts. Top with cheese and prosciutto. Roll chicken and secure with a toothpick.
Beat eggs in small bowl. Dip chicken roll into egg and then into the breadcrumb mixture, turning to coat.
Bake at 350 degrees for 20-25 minutes or until done.

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

This is definitely a new favorite at our house!