Ingredients
2 large boneless, skinless chicken-breast halves, sliced in half horizontally, or 4 cutlets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1 log (4 ounces) garlic-and-herb goat cheese, room temperature
8 slices prosciutto (4 ounces)
3 tablespoons Dijonnaise (or 2 tablespoons mayonnaise combined with 1 tablespoon Dijon mustard)
2 cups gluten-free corn cereal, such as Corn Chex, finely crushed
Preparation
Preheat oven to 375°F. Line a rimmed baking sheet with a wire rack. Arrange chicken in a single layer on a large cutting board; cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season on both sides with salt and pepper.
Divide cheese evenly among chicken cutlets, spreading to edges in a thin layer. Overlap 2 slices of prosciutto on each cutlet to fully cover. Starting from one short end, tightly roll up cutlets and secure each with a toothpick or small skewer. Brush with Dijonnaise to evenly coat.
Roll in crushed cereal, pressing with your hands as necessary to fully coat. Transfer to prepared baking sheet, seam-sides down. Bake until cooked through and crisp, 30 to 35 minutes. Let cool slightly. Remove toothpicks and slice; serve.
