• Flatten the Chicken – Place the butterflied chicken breast between plastic wrap and pound it to an even thickness using a meat mallet. Season with salt and pepper.
• Add the Filling – Lay the chicken flat and arrange a layer of cheese, followed by ham, and another layer of cheese on one side.
• Roll and Secure – Carefully roll up the chicken tightly and secure it with kitchen twine to hold its shape.
• Coat with Flour – Lightly roll the chicken roulade in flour, ensuring an even coating.
• Pan-Fry – Heat oil in a pan and fry the roulade until golden brown on all sides and cooked through.
• Rest and Serve – Let the roulade rest for a few minutes before slicing to keep it juicy. Enjoy!
• Remove Kitchen Twine – Carefully cut and remove the kitchen twine before slicing.
• Add the Sauce – Drizzle the creamy lemon butter sauce over the roulade for extra flavor. Enjoy!

For Creamy Lemon Butter Sauce

• Melt the Butter – In a small saucepan over medium heat, melt 2 tablespoons of butter until slightly bubbly.
• Add Seasonings – Stir in 1 teaspoon chicken or beef powder and garlic powder, mixing well to infuse the flavors.
• Pour in the Half & Half – Slowly add half and half, stirring continuously to prevent curdling.
• Thicken the Sauce – In a small bowl, mix ¼ cup water with 3 teaspoons cornstarch until smooth. Gradually pour this into the saucepan while stirring. Let it simmer until the sauce thickens.
• Add Lemon Juice – Turn off the heat and stir in the juice of 1 small lemon. Mix well to balance the creamy and tangy flavors.
• Adjust Consistency – If the sauce is too thick, add a splash of water or half and half. If too thin, let it simmer a bit longer.
• Serve – Drizzle over the sliced chicken roulade and enjoy!