| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Main dish, Meats, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Chicken Breasts |
| 4 |
|
Swiss Cheese slices, thin |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Allspice |
| 1/2 |
c |
Cracker crumbs, crushed |
| 2 |
tb |
Water |
| 4 |
|
Ham slices, thin |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Pepper |
| 1 |
|
Egg, slightly beaten |
| 3 |
tb |
Shortening |
INSTRUCTIONS
Wash and dry chicken breast, slit one side open to form a pocket for the
ham and cheese. Place one slice of ham and one of the cheese into the
pocket. Secure with wooden toothpicks.
Mix salt, pepper, flour and allspice. Coat chicken with the mixture. Dip
breasts into the beaten egg, and then into the cracker crumbs. Melt
shortening in a large skillet (cast iron best) and brown the breasts.
Reduce heat and add water, cover and cook until done, about 45 minutes.
Remove the cover during the last 2 or 3 minutes to crisp the meat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”