| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Chicken breasts |
| 4 |
sl |
Swiss and mozzarella cheese; thinly sliced |
| 1/2 |
c |
Ricotta cheese |
| 1 |
tb |
Parmesan cheese |
| 1 |
|
Egg yolk |
|
|
Flour |
| 1 |
|
Egg; well beaten |
| 1/4 |
c |
Dry bread crumbs; up to 1/3 |
INSTRUCTIONS
Flatten the chicken breasts between plastic wrap with mallet. On each
breast place a slice of mozzarella and swiss cheese. Mix ricotta and
parmesan with egg yolk, place spoonful at wide end of breast. Roll up
breast and secure with toothpicks. Roll each in flour and egg, and coat
with crumbs. Brown breasts in oil and butter. Arrange in shallow baking
dish. Bake at 350F for 20 min. Cover with cheddar cheese sauce.
Cheddar Cheese Sauce Melt 2 tablespoons butter. Stir in 2 tablespoons
flour. Add 1 1/4 cup milk and cook, stirring, until thickened. Stir in 1/2
teaspoons Worcestershire sauce, 2 tablespoons dry sherry, and 1 cup
shredded cheddar cheese.
Recipe by: Heidi White from The Busy Parent's Cookbook
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 14, 1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”