Tried a new Recipe

I tried a new recipe I saw Michael Smith making on Food TV his Ham and Cheddar Chicken Rolls  It went well.  I did not have 4 onions so I used one and could have probably gone with at least 2.  I still used the two tablespoons of thyme so it was a little strong on the thyme flavour, it was a bit much for Oliver.  The recipe has potential and I like smashing the chicken.  It feels like I am really making something when I am hammering away at the bird with a rolling pin.  Next time I will skip the onions and thyme and mustard all together and just do the ham and cheese chicken wraps for Oliver.  I would have taken a picture of my creation but Oliver and I were running late for hockey so no picture.  I copied the recipe from their site below.

Ingredients

• 4 chicken breasts, boneless and skinless
• Sprinkled sea salt and freshly ground black pepper, to taste
• 4 tablespoons Dijon mustard
• 8 slices deli ham
• 8 thin slices cheddar cheese
• 2 tablespoons olive oil
• 4 onions, peeled and thinly sliced
• 1 tablespoon dried thyme

Directions

1. Preheat your oven to 350°.
2. Layer two pieces of plastic wrap on top of each other. Fold them in half, open and place a chicken breast near the fold. Fold over the plastic wrap covering the meat then gently pound and flatten the breasts using a rolling pin, meat pounder or the bottom of a heavy pot. Season the chicken, then spread a thin layer of Dijon over each piece. Lay two slices of ham and two slices of cheddar on each breast. Roll them up tightly.
3. Sauté the onions with the oil, dried thyme, salt and pepper. Continue cooking until they are lightly browned and golden. Place the chicken rolls on top of the onions in the pan or transfer to another baking pan, cover with a tight-fitting lid or foil and bake for 20-25 minutes, until the rolls are cooked through. You may serve them whole with a scoop of the onions or slice each one into several ‘rounds’ and present them on a bed of the onions.