| 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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