Ingredients
2 slices swirled rye and pumpernickel bread2 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon garlic salt1/4 teaspoon pepper2 slices Swiss cheese2 slices deli corned beef 2 tablespoons Thousand Island salad dressingAdditional Thousand Island salad dressing, optional
Preparation
Preheat oven to 425°. Tear bread into 2-in. pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a shallow bowl.
Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with garlic salt and pepper. Top with cheese and corned beef. Roll up chicken from a short side; secure with toothpicks. Brush outsides with dressing; roll in bread crumbs.
Place roll-ups on a greased baking sheet, seam side down. Bake until chicken is no longer pink, 20-25 minutes. Discard toothpicks; if desired, serve with additional dressing.
