Name: Ham and Cheese Chicken Rolls
Ingredients: 4 Boneless skinless chicken; Breast halves; 4 Ham slices, extra lean; 4 Swiss cheese slices -- very; Thin; 1/4 c All-purpose flour; 1 ds Salt; 1/4 ts Black pepper -- fresh; Ground; 1/4 ts Lemon pepper -- optional; 1/2 c Soft bread crumbs; 1 Egg; 2 1/2 tb Canola oil -- or peanut

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Poultry, Cheese	4	Servings

INGREDIENTS

4		Boneless skinless chicken
		Breast halves
4		Ham slices, extra lean
4		Swiss cheese slices — very
		Thin
1/4	c	All-purpose flour
1	ds	Salt
1/4	ts	Black pepper — fresh
		Ground
1/4	ts	Lemon pepper — optional
1/2	c	Soft bread crumbs
1		Egg
2 1/2	tb	Canola oil — or peanut

INSTRUCTIONS

1. Skin the chicken breasts and pound to 1/4 inch between sheets of waxed
paper. 2. Lay one slice of fully cooked thin ham on chicken, then one slice
of very thin Swiss cheese. Roll up very carefully; secure with wet
toothpicks or tie twine around tightly. Unwaxed dental floss makes a good
tie. 3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this
over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll
in the bread crumbs. 4. Heat the oil in a 9 or 10-inch heavy skillet with
lid. Place the chicken rolls into hot oil, seam side down. Saute about 10
minutes, turning carefully once or twice. 5. Add 2 tablespoons of water or
chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15
minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the
toothpicks or twine. Serve warm.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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