| 1. |
Split the breast and pound each out very thin. |
| 2. |
Lay out pounded breasts side by side and spread the Dijon mustard evenly over each breast, coating heavily. Sprinkle with a dash of paprika, sea salt, pepper and parmesan cheese. |
| 3. |
Fold up a slice of muenster cheese so it resembles a cheese stick, place towards one end of the breast. Do the same for both breast. |
| 4. |
Sprinkle each breast with the Italian cheese blend, concentrating slightly more atop the end of breast the muenster is on. Add dash of paprika, sea salt and pepper. |
| 5. |
Slowly roll up starting at end with muenster, tucking under and keeping cheese mixture inside. Spray each roll lightly with butter like spray. |
| 6. |
Combine remaining parmesan cheese, paprika, sea salt and pepper in a bowl; gently roll each butter sprayed, rolled up breast in parmesan mixture. |
| 7. |
Place gently into a lightly sprayed casserole baking dish. |
| 8. |
Bake at pre-heated 350 °F (175 °C) oven for about 25-35 minutes, depending on the thickness of the breast. Cook till juices run clear. |
