| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Cheese, Main dish, Meats, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | T | Unbleached Flour |
| Salt & Pepper, To Taste | ||
| 1/2 | lb | Veal Steak, OR |
| 1 | Chicken Breast, * | |
| 2 | Cheddar, Sharp Sticks ** | |
| 1 | T | Butter Or Regular Margarine |
| 2 | T | Onion, Finely Chopped |
| 1/4 | c | Catsup |
| 2 | T | Water |
| 1 | ds | Oregano |
| 1 | X1/2-inches each. |
INSTRUCTIONS
The Chicken Breast should be skinned, boned and split and weigh about 12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces. Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 107
Total Fat: 11.9g
Cholesterol: 147mg
Sodium: 445mg
Potassium: 559.5mg
Carbohydrates: 14.8g
Fiber: <1g
Sugar: 7g
Protein: 54.7g