| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Swiss |
Cheese, Poultry |
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 |
t |
Black pepper, fresh |
|
|
Ground |
| 1/4 |
t |
Lemon pepper, optional |
| 1/2 |
c |
Soft bread crumbs |
| 1 |
|
Egg |
| 2 1/2 |
T |
Canola oil, or peanut |
INSTRUCTIONS
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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