| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Chicken | 6 | Servings | |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Egg | |
| 1 | tb | Water |
| 6 | Chicken breasts; skinned, boned & pounded thin | |
| 3/4 | c | Fine dry bread crumbs |
| 2 | tb | Vegetable oil |
| 2 | tb | Butter |
| 6 | Thin slices cooked ham | |
| 6 | sl | Monterey Jack cheese |
| 1 | ts | Prepared mustard |
| 1/4 | c | Mayonnaise |
INSTRUCTIONS
Combine flour, salt and pepper. Stir egg and water together with a fork. Coat each chicken piece with flour, dip into egg mixture and then coat with crumbs. Press crumbs in firmly. Heat oil and butter in large skillet over medium heat. Brown chicken 4 to 5 minutes on each side. Place browned chicken on oven proof platter, top each piece with a slice of ham and slice of cheese. Bake at 350 degrees F. until cheese melts. Combine mustard and mayonnaise. Serve chicken immediately with sauce. Serves 6. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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