| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole Chicken Breasts; deboned |
| 1 |
ts |
Salt |
| 1 |
ts |
Black Pepper; Ground |
| 1/4 |
c |
All Purpose Flour |
| 1 |
ts |
Garlic Powder |
| 1/2 |
c |
Dried Bread Crumbs |
| 4 |
sl |
Swiss Cheese |
| 1 |
|
Egg |
| 4 |
sl |
Boiled Ham |
| 1 |
tb |
Dried Parsley |
| 1/2 |
c |
Bread Crumbs |
| 1/2 |
tb |
Chives; Chopped |
| 1/2 |
ts |
Tarragon |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Sat, 6 Jul 1996 15:50:54 -0800
Preheat the deep fryer or, if baking in an oven, preheat the oven to 375
degrees. Place the deboned chicken breasts between two sheets of waxed
paper or plastic wrap. Use a meat mallet to flatten the breasts. Sprinkle
with salt and pepper. Combine the chives, parsley and tarragon in a bowl.
Shred the ham slices. Dice the swiss cheese slices. Add the shredded ham,
diced swiss cheese and the first measure of bread crumbs to the bowl. Mix
thoroughly. Place the chicken breasts meat side down on a work surface.
Divide the the stuffing mixture evenly between the breasts. Fold the
breasts over (taco style). Use toothpicks to hold the edges together. Beat
the egg in a wide, flat pan. Place the flour and second measure of bread
crumbs in shallow pans. Roll the stuffed breasts in the flour. Dip the
breasts in the beaten egg. Coat the breasts with the second measure of
bread crumbs. Deep fry until golden (if baking in the oven, bake for 1 hour
in a lightly greased baking dish). Remove the toothpicks. Serve hot.
EAT-L Digest 6 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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