- 2 (8 ounce) boneless skinless chicken breasts, cut horizontally in half, pounded to 1/4-inch thickness
- 4 slices prosciutto
- 1 cup Kraft Swiss Au Gratin Shredded Cheese
- 2 teaspoons Dijon mustard
- 1/4 cup flour
- 2 eggs
- 1 cup panko bread crumbs
- 1 teaspoon dried tarragon leaves
- 2 tablespoons butter, melted
- Heat oven to 350 degrees F.
- Place chicken pieces, top sides down, on work surface; top with prosciutto and cheese. Roll up tightly, starting at one short end of each; spread with mustard.
- Place flour in shallow dish; whisk eggs in pie plate. Mix remaining ingredients in separate pie plate. Dip chicken in flour, then egg, then crumb mixture, turning to evenly coat each roll-up. Gently press crumb mixture into chicken. Place, seam sides down, on parchment-covered baking sheet.
- Bake 25 to 30 min. or until chicken is done (170 degrees F).