| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts, boned |
| 6 |
|
Thin slices ham |
| 2 |
c |
Swiss cheese, grated |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Cooking oil |
| 1 |
tb |
Water |
|
|
Flour |
|
|
Bread crumbs |
| 1 |
cn |
(medium) crushed pineapple, |
| 1 |
c |
Brown sugar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
| 1/4 |
c |
Sherry |
| 4 |
tb |
Butter |
INSTRUCTIONS
SAUCE
Preheat oven to 325 F.
1. Pound chicken breasts to approximately 1/4" thickness (without
tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up
carefully, tucking in ends as you roll.
2. Combine egg, cooking oil and water in a small bowl. Roll chicken
in flour, then in egg mixture and then in bread crumbs.
3. Place in pan and bake 325 F. for 20-25 minutes.
4. While chicken is baking, prepare sauce by combining pineapple,
brown sugar and lemon juice. Cook on medium heat until bubbly;
turn down heat to simmer.
5. Add cornstarch with water slowly until slightly thick.
6. Add sherry and butter. Serve hot over cooked chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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